Fluffy Coconut Flour Blueberry Bread

Ingredients

1/2 cup room temperature ghee, plus extra for greasing

1/2 cup maple syrup

3/4 cup room temperature coconut milk

1 t vanilla extract

5 room temperature eggs

1/2 cup coconut flour

1/4 cup tapioca flour

1 T baking powder

1/2 cup shredded unsweetened coconut, divided

1/2 cup blueberries

1/2 cup coconut cream, chilled

Instructions

Preheat oven to 325°F. Grease a loaf pan with ghee. In a large mixing bowl, whisk to combine the ghee, maple syrup, coconut milk, vanilla extract, and eggs. Sift in coconut flour, tapioca flour, and baking powder. Add half of the shredded coconut. Mix until just incorporated. Gently fold the blueberries into the batter with a rubber spatula. Transfer the batter to the prepared loaf pan and spread it into an even layer. Sprinkle the remaining coconut over the top of the bread. Transfer to the oven and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a wire rack to cool another 30 minutes. In a medium mixing bowl, whip the chilled coconut cream with an electric mixer on medium-high speed for 2 to 3 minutes, until fluffy. Store in the refrigerator until ready to serve. Slice the cooled bread. Top with whipped coconut cream.

Recipe by: Danielle Moore