Ingredients
1 cup of wild blueberries, dusted with flour and set aside.
1 cup and 1/4 of flour
1 tsp of cinnamon.
1 tsp of vanilla powder.
2 tablespoons of lemon juice.
1/2 cup of plant based milk with 2 tsp of apple cider vinegar. Leave aside.
2 very ripe bananas. You need them to be very soft.
1 cup of coconut sugar.
1/2 cup of coconut oil, melted.
1 tsp of baking soda.
2 tsp of baking powder
Instructions
1. Preheat the oven to 350F.
2. Grease a loaf pan.
3. Mix dry ingredients together really well.
4. Mix wet ingredients together.
5. Add wet to dry and mix well.
6. Fold in your blueberries.
7. Bake for 1 hour or until centre is cooked
Blueberry frosting:
Boil one cup of wild blueberries until soft. Strain it through a mesh to get 1/2 cup of liquid.
Take one or two cans of coconut milk chilled from the fridge. Scoop out the cream part from the cans. Blend with 1/2 cup of icing sugar and pour the blueberry liquid. Whip for 4 minutes until fluffy. Add onto your cake
Just to ensure the top cooks evenly and doesn’t brown, I placed a very loose aluminum foil tent over the loaf pan while baking. I removed it the last ten minutes.
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