Tigernut Blueberry Peach Breakfast Bread
A moist, sweet, dense treat for breakfast or snacking. Bake in a bread pan or in small paper lined muffin tins.
Servings Prep Time
6slices or muffins 20minutes
Passive Time
30minutes
Servings Prep Time
6slices or muffins 20minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Grease a bread loaf baking pan with coconut oil. Line with parchment paper.
  2. Combine chia seed with water in a small bowl and set aside. Allow chia seeds to gel for at least five minutes while you prepare other ingredients.
  3. Combine the dry ingredients in a medium bowl, mix to blend evenly.
  4. In another bowl, whisk together the melted coconut oil, vanilla, almond milk, and honey. Then stir in the chopped peaches and softened blueberries, followed by the soaked chia seeds. Make sure fruit is room temperature or warm, otherwise it will cause melted coconut oil to harden and it won’t blend well.
  5. Add the wet ingredients to the dry, and mix til evenly combined.
  6. Scoop batter into prepared baking pan. It will be sticky. Press to smooth to an even surface in the pan. Dust cinnamon lightly on top. Option to drizzle thin strand of pure maple syrup on top also, and spread into thin layer.
  7. Bake x 30 minutes for bread, and 20 minutes for muffins. Top and edges should be browned and toothpick will come out clean except for fruit. Bread will have hollow sound when tapped and top will be firm.
Recipe Notes

For peaches, you can use canned as long as organic and thoroughly rinsed of all packing juices. You can use frozen thawed fruit as well if preferred.

Substitutions: If avoiding all grains and you would like to omit oatmeal, option to substitute oat flour with 1/4 potato starch flour and 1/4 cup tapioca flour; or, sub oat flour with 1/3 coconut flour instead for SCD compliance.