Coconut Blueberry Pound Cake

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Try this sumptuous dessert this weekend, and you’ll wonder how you lived without it! Loaded with Kaufmann-friendly sweet blueberries, rich coconut milk, coconut flour, and insulin-friendly xylitol, this is how you satisfy a sweet tooth without sacrificing your diet.

Ingredients:

1 cup coconut flour
2/3 cup millet flour
1/2 cup coconut milk
6 tablespoons coconut oil
6 eggs
2 tsp. aluminum free baking powder
1 tsp. sea salt
3 tsp. xylitol
1/2 cup blueberries

Directions:

Blend all ingredients together. Start with eggs, xylitol, coconut oil and sea salt. Then add coconut milk, flours, and baking powder.

Blend until there are no lumps in the mixture. Carefully fold in 1/2 cup of blueberries.

Pour mixture into a coconut oil greased loaf pan.

Bake at 350 degrees for 40 minutes. When you see that the top of loaf is firm, take out of the oven and let cool. “a’ votre sante’”

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