This vegan blueberry bread is deliciously moist, healthy, oil-free, nut-free, and refined sugar-free. It can be served as a dessert, breakfast on-the-go or an afternoon snack.
I absolutely love vegan blueberry or banana bread but after testing and testing this recipe and making it so many times until it comes out perfectly moist, delicious, but also fluffy, amazingly sweet with those juicy berries, I think it’s going to be a while until I make another loaf. 😛
The key ingredients of the vegan blueberry bread are oats and blueberries. Both are highly nutritious, full of fibre and of, course, delicious.
Oats – benefits
Oats are a great source of minerals like manganese, selenium, phosphorus, magnesium, and iron. Besides minerals, oats are a good source of dietary fiber and vitamin B1 which is required during the metabolism of carbohydrates, fat and alcohol.
Oat bran’s fibre helps to lower cholesterol due to its high content of beta-glucan. It basically binds the bile acids and drags them out from the body.
What are bile acids?
Bile acids have an important role in our digestion and absorption of fats and fat-soluble vitamins in the small intestine. I won’t go into many details as I don’t want to spoil this yummy vegan blueberry bread with the wrong choice of words 😛
But on the other hand, I want to be real here and also want you to leave this post with at least one new thing you learned from this.
Blueberries – benefits
Delicious and juicy blueberries are an excellent source of vitamin C, soluble and insoluble fiber , manganese, vitamin E and riboflavin (vitamin B2).
Nutritional value (100g)
- Calories: 57 cal
- Protein: 0.7g
- Carbs: 14.5g
- Fat: 0.3g
Now when you know a bit more about the health benefits of the main ingredients go grab a bowl and let’s make this vegan blueberry bread! 🙂
Vegan Blueberry Bread with Yoghurt – (Oil-free and nut-free)Course: Dessert, BreakfastDifficulty: Easy
This vegan blueberry loaf cake is deliciously moist, healthy, oil-free, nut-free, and refined sugar-free. It can be served as a dessert, breakfast on-the-go, or an afternoon snack.
1 flax egg
200ml dairy free milk
1 tbsp apple cider vinegar
150g oat flour*
50g coconut sugar
2 tbsp baking powder
1 tbsp vanilla extract
4 tbsp apple sauce
2 tbsp plain dairy free yoghurt (no added sugar)
a pinch of salt
- Make the flax egg – 1 tbsp ground flaxseeds with 3 tbsp water. Let it sit for 15min
- In a small bowl combine the milk and apple cider vinegar and set aside to form the buttermilk
- In the meantime, in a large bowl add the oat flour, sugar, baking powder and mix them together
- Now add the buttermilk, flax egg, apple sauce, yoghurt, vanilla extract and a pinch of salt. Combine all the ingredients well.
- The last step is to add the blueberries. Fold them in gently so they don’t release their juice (as that will happen in the oven anyway).
- Place it in the oven, for 50-55min.
- Let it cool down completely on the rack before serving.
- *oat flour – no need to buy oat flour, just ground any oats in a blender into a flour.
Resources: Report 41 Dietary Reference Values of Food Energy and Nutrients for the United Kingdom: Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy // The encyclopaedia of Healing Foods by Dr. Michael Murray and Dr. Joseph Pizzorno with Lara Pizzorno MA, LMT
Do you prefer banana or blueberry bread? Let me know in the comments below