Blueberry Breakfast Bread

I love a good food magazine.  Be it healthy, not healthy, family-focused, dietary-focused, you name it, I’ll buy it.  And there are quite a few laying around my house.  Audrey loves to flip through them and pick out what she’d like to make (and yes, I think it is beyond adorable!).  Recently she saw a blueberry cake in one and asked if we could make it.  While I wasn’t interested in making the white sugar and white flour laden one she saw, I was interested in making one with her we could all enjoy together.  As my sous chef and co-creator, we came up with this blueberry breakfast bread.  Our version could certainly be considered a cake – but it is so healthy and so delicious we consider it a bread that can be enjoyed any time of day.  Especially breakfast time.

This recipe is:

1. Healthy

2. Great for toddlers and babies

3. Easily made with whatever ingredients you have on hand (you can use any type of granulated sugar, a gluten-free AP flour instead of whole-wheat, dried blueberries instead of fresh, etc…)

4. This bread can easily be made vegan by omitting eggs and adding 2 flax eggs.  To make 2 flax eggs, combine 6 tablespoons of water with 2 tablespoons of flax meal. Stir well and place in the fridge to set for 15 minutes.

5. Fun to make with kids

6. Dairy-free

7. Made with whole-grains

8. Great for breakfast or as a snack

9. Easy to make

Print

Blueberry Breakfast Bread

Serves: Approx. 2 dozen squares

Ingredients

1. 1½ cups whole-wheat pastry flour

2. 2 cups whole oats

3. 1 cup coconut sugar

4. 1 teaspoon ground cinnamon

5. 1 teaspoon baking soda

6. ½ teaspoon salt

7. 2 very ripe bananas, mashed

8. 2 eggs, lightly whisked

9. ½ cup pure maple syrup

10. ½ coconut oil, melted

11. ½ cup unsweetened applesauce

12. 1 teaspoon pure vanilla extract

13. 1 pint blueberries (about 2 cups)

Instructions

1. Preheat the oven to 350. Line a 13x9 baking pan with parchment paper or aluminum foil. Lightly coat paper/foil with oil or cooking spray.

2. In a large bowl, whisk together flour, oats, sugar, cinnamon, baking soda, and salt.

3. In a separate bowl, whisk together the mashed bananas, eggs, maple syrup, oil, applesauce, and vanilla until combined well. Slowly stir the wet ingredients into the dry mixture. Lightly mix with a rubber spatula until combined. Fold in the blueberries.

4. Using the spatula, spread the batter evenly into the pan. Bake on the middle rack until golden brown and a toothpick inserted comes out clean, about 30-35 minutes.

5. Transfer the pan to a wire rack and let cool completely. Once cooled, pull the parchment/foil from the pan and cut into squares.

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