Gluten Free Blueberry Loaf

Enjoy this delicious blueberry bread.  Simple to stir together and pop in the oven.  Makes for a filling breakfast smothered in soft butter with a cup of tea!

Gluten Free Blueberry Bread
Makes 1 Loaf

1 cup fresh ground flax meal
1 cup almond flour, sifted
1/2 cup shredded coconut flakes, unsweetened
1 scoop unflavored whey or pea protein
1 tsp baking powder
1 tsp baking soda
6 tsp Stevita Spoonable stevia powder
1/2 cup xylitol
1/2 tsp sea salt
1/2 cup raw walnuts, chopped (optional)

5 free range eggs
1/3 cup filtered water
2 tsp vanilla extract
3 Tbsp organic unsalted butter, melted
2 Tbsp coconut oil, melted
1 cup blueberries, fresh or frozen thawed

1.)  Preheat oven to 350 degrees F.  Grease a medium loaf pan with coconut oil and line with unbleached parchment paper.  In a large bowl, stir together flax meal, almond flour, coconut flakes, protein powder, baking powder, baking soda, spoonable stevia, xylitol, sea salt and walnuts.

2.)  In a small bowl, whisk together the eggs with the water.  Add the vanilla, melted butter, and melted coconut oil.  Whisk until smooth.  Pour the liquid ingredients into the dry while stirring until combined.  Fold in the blueberries.

3.)  Pour the batter into the pan evenly.  Bake for 60-70 minutes.  The crust should be quite brown and firm to the touch when done.  Insert a knife in the center and when it comes out clean it is ready.  Remove from oven and let sit for 5 minutes.  Run a knife around the edges to loosen the loaf and turn over on a cutting board.  Let cool on a wire rack before cutting and serving.