Breakfast

coconut flour buttermilk blueberry bread is for Breakfast, Snack.

coconut flour buttermilk blueberry bread takes 15 minutes to prepare.

coconut flour buttermilk blueberry bread takes 50 minutes to cook.

coconut flour buttermilk blueberry bread makes 10 servings.

The ingredients for coconut flour buttermilk blueberry bread are:

1 cup Whole Wheat Pastry Flour
1/3 c. Coconut Flour
1 TBS. Baking Powder
1/2 tsp. Salt
2 eggs
2 Tbs. Chia seeds soaked in 1/4 c. water 10 min.
3/4 c Granulated Sugar
4 TBS. Carrington Farms Organic Coconut Oil, melted
1 1/2 c. Buttermilk, lowfat
2 tsp Vanilla Extract
1 1/2 c. Blueberries, fresh
1 TBS. Lemon juice, fresh
zest from 1 lemon

Here is how you make coconut flour buttermilk blueberry bread:

In separate bowl combine both flours, baking powder and salt. Set aside.Whisk eggs well. Add chia seeds in water. Whisk in sugar, oil, buttermilk, vanilla and lemon juice and zest. Combine with flour. Add blueberries.Pour into greased loaf pan. Bake at 350 for 50 minutes. Be sure to check, might be done earlier. Will be dry if overbaked.Serving Size:?10 slices

The nutritional information for coconut flour buttermilk blueberry bread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 221.6

• Total Fat: 8.6 g
• Cholesterol: 44.5 mg
• Sodium: 315.8 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 3.2 g
• Protein: 5.1 g