High Protein Dairy Free Blueberry Breakfast Bread
You know those breakfast breads you find at a coffee shop, drizzled with a thin stream of sugary topping? The ones you take a bite of and it just melts in your mouth?This High Protein Dairy Free Blueberry Breakfast Bread is a great alternative that tastes far better, considers food allergies and is the perfect start to your day!If it is cut into 8 slices as shown, then two slices is one serving coming in at only 6 grams of carbs, 3 grams of fiber, 4.7 grams of protein and 19 grams of fat.
Equipment
- parchment paper
- 9x5 bread pan
Ingredients
Breakfast Bread
- 1/4 cup coconut oil; melted and cooled
- 1/4 cup coconut flour
- 1/4 cup monkfruit blend or any granulated sweetener
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 4 large eggs
- 1/2 cup frozen berries + a few for the top blueberries, blackberries, raspberries
Drizzle
- 3 tbsp Confectioners erythritol
- 1 tbsp Unsweetened almond milk
Instructions
- Preheat oven to 350F and line a 9x5 bread pan with parchment paper and set aside.
- In a large mixing bowl, whisk the coconut oil, coconut flour, monkfruit, baking powder and extracts.
- Slowly whisk in eggs one at a time until you have a smooth batter. Let batter sit 5 minutes.
- Toss your berries in a little coconut flour before folding in as this is the best way to make sure they stay suspended in the batter rather than sinking. Stir in 1/2 cup berries, preferrably frozen. If your berries are fresh, flash freeze them for 30 minutes.
- Pour batter into parchment lined pan and top with a few additional berries.
- Now bake at 350F for 40 min. Cool 10 min in the pan before lifting and cooling on a cutting board.
- If you want to top it with the drizzle, do this before cutting the loaf.
- You will need a little confectioners erythritol with unsweetened almond milk, cashew milk or soy milk. Just whisk them up in a bowl and drizzle over the bread.
- When you go to cut the bread, use a serrated knife.
- This bread does freeze well! I recommend that you cut it into individual slices and then flash freeze on a baking sheet lined with parchment paper.
- Use the parchment paper from when you initially baked the bread to save on resources. Freeze for 1 hour in a single layer. Once the pieces are frozen, stack them in a large freezer bag.
- You can take this a step further and cut up the re-used parchment paper and place one small piece inbetween each slice. They will last in the freezer like this up to 3 months.
Notes
Get my favorite Coconut Flour HERE
Get my favorite sweetener to use HERE
Can I replace coconut oil with a different oil?
Yes, you can use a different oil like melted butter or avocado oil if you prefer. Again, just make sure when you substitute an ingredient that it is in the same form that is being called for. In this case, melted, so if using ghee or butter, it must be in a liquid state.
Is coconut flour essential, or can I use a different flour?
Coconut flour is a unique ingredient with different properties than other flours. While you can experiment with alternative flours, it's best to use coconut flour for the intended texture and taste. The coconut flour is a very thirsty flour, and the amount of liquid called for with the oil and eggs correctly matches with the coconut flour.
How many servings does this recipe make?
This recipe typically yields about 8 slices of coconut berry bread which equals 4 servings.
Can I freeze the coconut berry bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 2-3 months.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 207 |
| % Daily Value* | |
| Total Fat 19.1g | 25% |
| Saturated Fat 13.5g | 68% |
| Cholesterol 186mg | 62% |
| Sodium 90mg | 4% |
| Total Carbohydrate 3.7g | 1% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 2.3g | |
| Protein 6.7g | |
| Vitamin D 18mcg | 88% |
| Calcium 57mg | 4% |
| Iron 1mg | 7% |
| Potassium 100mg | 2% |
Nutrition
Calories: 207kcal
Tried this recipe?Let us know how it was!