This not-too-sweet Berry Bread makes a most delicious addition to breakfast or as a dessert. It’s gluten, grain, and dairy-free and full of nutritious goodness from hearty almond flour and antioxidant-rich berries.
Last week as I was laying in bed in the evening, relaxing as one does, an idea for a bread filled with gooey berries popped into my head.
So, I hopped on over to the kitchen and birthed this scrumptious Berry Bread. Figuratively, obviously (let’s not imagine me actually giving birth to a loaf of bread).
As many recipes do, this one took a few rounds of perfecting. Although I gotta say, that first night I made it was actually perfect (Sean and I devoured the entire dish), but it took me three more rounds to replicate the amounts I used that night. The joy of recipe creation!
For those of you who have asked me, this is often how I get inspiration for and concoct my recipes. Of course there are times when I get inspiration from photos I see, blogs I read, or restaurants I go to, but really, I get inspiration from absolutely everywhere and for all kinds of things. Video ideas, blog posts, art projects. Often though I get creative ideas at seemingly uninspiring times, like in the evening when I’m doing literally nothing except laying in bed. Actually, a good chunk of the time my brain is inconveniently creative at night. That’s a creative brain for ya!
Anyway, let’s move on to this Berry Bread because that’s what you’re really here for.
How to Make Berry Bread
This Berry Bread is completely dairy, grain, and gluten-free. It’s also intentionally not too sweet, although you can use more sweetener if you prefer to make this more of a dessert. The ingredients you’ll need are:
- Almond flour
- Arrowroot starch (you can also use tapioca or corn starch)
- Coconut flour
- Baking powder
- Lemon juice
- Maple syrup or honey
- Sea salt
- Frozen or fresh strawberries, raspberries, and blueberries (try to use mostly strawberries! They are divine in this recipe!)
The combination of almond flour, starch, and coconut flour helps to create a nice fluffy “bread”. I often use the same mixture for muffins.
I highly, highly recommend you opt for strawberries for this bread if that’s the only berry you choose. Honestly, I nearly called this ‘Strawberry Bread’ and omitted the other berries because the strawberries are what really make this recipe shine. But I decided the other berries were still a nice addition. You can, of course, use whichever berries you like. But the strawberries are so good!
Here’s how to make this Berry Bread:
- Preheat your oven to 350F (180C).
- Mix together all dry ingredients: almond flour, arrowroot starch, coconut flour, baking powder, and salt.
- Mix in all wet ingredients except berries: eggs, maple syrup, and lemon juice. Stir until combined. Batter will be thick.
- Fold in berries (I suggest slicing the strawberries in half first so they aren’t as large)
- Bake for about 40 minutes or until golden brown on top and centre is not mushy. The top should be firm but not burnt!
A dairy, gluten, and grain-free bread to enjoy with breakfast or for dessert!
- 1 cup blanched almond flour
- 1/4 cup arrowroot starch
- 2 tbsp coconut flour
- 2 eggs
- 1 tbsp lemon juice
- 1-2 tbsp maple syrup or honey You can add more for extra sweetness
- 1 tsp baking powder
- pinch sea salt
- 1 – 1.5 cups mixed frozen or fresh strawberries, raspberries and blueberries Try to use mostly strawberries!
Preheat your oven to 350F (180C).
Mix together all dry ingredients: almond flour, arrowroot starch, coconut flour, baking powder, and salt.
Mix in all wet ingredients except berries: eggs, maple syrup, and lemon juice. Stir until combined. Batter will be thick.
Fold in berries gently until combined, but not vigorously stirred (I suggest slicing the strawberries in half first so they aren't as large).
Grease small oven-save dish with coconut oil or butter, and bake for about 40 minutes or until golden brown on top and centre is not mushy. The top should be firm but not burnt!
Let cool for 10 minutes before slicing. Enjoy!
Store in refrigerator for up to 3 days, or freezer for 3 months.
I hope you give this recipe a try! Let me know if you do by leaving a comment and review below, or sharing your photos on Instagram. Tag me @meghanlivingstone.