Hello Honeyville fans! My name is Nicole, and I am the blogger behind Prevention RD, a healthy recipe blog. I’m also the author of Prevention RD’s Healthy Everyday Cooking, a cookbook featuring 100 healthy recipes.

I am a registered dietitian by day and do a little bit of everything, from running a hospital kitchen to diabetes education. I love my day job, but my role as a writer and recipe developer is just as fun, exciting and challenging. After completing my first cookbook, I was approached to write a gluten free cookbook that features my favorite gluten free flour alternative: Almond Flour! I couldn’t say no, even as someone who does not follow an exclusively gluten free lifestyle. As an RD and diabetes educator, I understand the important role of healthy fats, protein, vitamins, minerals, and fiber in a diet, leading me to my love of Almond Flour.

However, what I’ve learned through developing these recipes is that not all almond flour is made equal. In fact, almond flour can be quite challenging to work with. But once you find that magical blend of perfect Almond flour and other ingredients, the results are true perfection. That’s where Honeyville’s Blanched Almond Flour comes in. I fell in love with it on the first try. My gluten free development has been a huge success with the help of Honeyville Blanched Almond Flour.

I am honored to be sharing one of my favorite recipes, Blueberry Coconut Bread, with you today. There is something about blueberries, almond flour, and coconut that make my heart skip a beat. I hope the same goes for you. Enjoy!

Blueberry Coconut Bread


Ingredients:
1 1/2 cups Honeyville Blanched Almond Flour
1/2 cup Honeyville Organic Coconut Flour
1 1/2 tsp Baking Soda
1 tsp Salt
6 large Eggs
1 1/2 cups Unsweetened Applesauce
1 tsp Pure Vanilla Extract
1/2 cup Honey
1 1/2 cups fresh blueberries or Freeze Dried Blueberries
1/3 cup Unsweetened Coconut Flakes

Yield: 4 mini loaves (6 slices each)

Directions:
Preheat oven to 350 degrees. Mist mini loaf tins with nonstick cooking spray and set aside.

In a large bowl, whisk to combine the almond flour, coconut flour, baking soda, and salt. Set aside.

In a medium bowl, whisk eggs together. Add the applesauce, vanilla, and honey. Whisk well to combine.

Add the wet ingredients to the dry ingredients and mix well. Gently fold in blueberries and coconut flakes. Distribute the batter between each of the four mini loaf tins and bake for 35 minutes, or until an inserted toothpick is cleanly removed.

Allow to cool completely before slicing.

I love this recipe and am so glad to share it with you, but now it’s your turn. What’s your favorite way to use Almond Flour?