Cake for breakfast makes everything better, right? We think so and that is why I whipped up a batch of my favorite gluten-free quick bread this week! We are still adjusting to our new kindergarten schedule. Wow, the hour we lost each morning makes a huge difference in our routine. I am setting an alarm clock for the first time since Hudson was born and let me tell you, I would far rather wake up to his voice and snuggles than even the sweetest of sounds my phone can muster. And, as you can imagine, breakfast is a bit more rushed than it used to be so creativity and planning have become a priority. A variation of this bread has been a staple in our house for a year or so and it has become the perfect make-ahead breakfast item for busy mornings and we can all feel good about eating it plus, Hudson thinks it’s cake so he gobbles it up without complaint! While I have been known to use a variety of fruits in the recipe (we mix it up depending on the season), our recent trip to Maine is the inspiration for this particular batch. I have always appreciated the robust flavor and nutrient density of wild blueberries though I have to say I have a new found obsession with them. They are like the lotus of berries in the sense that they grow in really intense environments (the barrens) where not much else can grow. Wild blueberries cannot be cultivated. They have to grow wildly. I love this about them. They are so scrappy! Because they are growing wild and exposed to the elements, they produce more antioxidants to protect themselves from their harsh environment. The result is a berry with 2 x the antioxidants of their cultivated counterparts. There are thousands of varieties of blueberries growing on the barrens which lends to the richness of the flavor you will find in a handful.
I like to think of this quick bread as my version of the quintessential blueberry muffin. Remember, I hate baking which is another reason I love this recipe– I can get away with estimated measurements (also known as me dumping ingredients into a bowl) and it still turns out well every time. Don’t worry, I actually measured for the recipe below. I used hazelnut flour for this particular recipe though you could use almond flour or cashew flour as well. The lemon zest adds a subtle brightness that balances the nuttiness of the foundation. Naturally gluten free and grain free, I use a touch of real maple syrup to sweeten this perfectly moist quick bread. Oh, and one bowl is all that you need!
Looking for another nutrient dense breakfast treat? Try these Chocolate Cashew Butter Zucchini Muffins!
- 2 eggs
- 3/4 cup unsweetened almond or coconut milk (or cows milk)
- 1/2 cup real maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups nut flour (in this case hazelnut flour)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup wild blueberries (fresh or frozen)
- Preheat oven to 375
- In a large bowl, combine the eggs, milk and maple syrup. Whisk to combine.
- Add the vanilla and lemon zest. Whisk to combine
- Add the nut flour, baking powder and sea salt. Whisk to combine.
- Pour the mixture into a greased brownie pan (I use coconut oil or grass-fed butter).
- Top with blueberries
- Bake for 35 minutes