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:
- Healthy
- Great for toddlers and babies
- 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…)
- 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.
- Fun to make with kids
- Dairy-free
- Made with whole-grains
- Great for breakfast or as a snack
- Easy to make
- 1½ cups whole-wheat pastry flour
- 2 cups whole oats
- 1 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 very ripe bananas, mashed
- 2 eggs, lightly whisked
- ½ cup pure maple syrup
- ½ coconut oil, melted
- ½ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 pint blueberries (about 2 cups)
- 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.
- In a large bowl, whisk together flour, oats, sugar, cinnamon, baking soda, and salt.
- 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.
- 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.
- 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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