Wild Blueberry & White Chocolate Loaf.
Wild blueberries contain a variety of vitamins, minerals, micronutrients, fibre, and antioxidants. Among the antioxidants present in ripe wild blueberries, anthocyanins are particularly abundant compounds. These anthocyanins are primarily found in the skin of the berries, which gives them their blue/purple colour and contributes to some of the health benefits associated with consuming them.
Anthocyanins aid in combating oxidative stress and reducing inflammation in the body by scavenging free radicals, lowering the risk of chronic diseases. They may additionally help lower blood pressure, reduce LDL cholesterol levels, and improve overall heart function.
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Ingredients:
1 cup buckwheat flour
1/2 cup almond meal
1/2 cup coconut sugar (or preferred sweetener)
2 teaspoons baking powder
1/2 cup milk (I use raw milk, but any milk will work here)
1/4 cup hemp seed oil
1 pasture raised egg
1 cup organic wild blueberries
1/2 cup white chocolate (I used Loving Earth)
Method:
Preheat your oven to 180c. Grease a loaf pan with butter or line it with baking paper.
In a large mixing bowl, combine the buckwheat flour, almond meal, coconut sugar, and baking powder. Stir until well combined.
In a separate bowl, whisk together the milk, hemp seed oil, and egg until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a tough loaf.
Gently fold in the blueberries and white chocolate until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!
