A slice of goodness: Mini blueberry coconut loaves

These muffin-style loaves are particularly tasty.

MAKES 6 mini loaves

90g coconut oil, melted

150g wholemeal rye flour

1 heaped tsp baking powder, sifted

1 heaped tsp coconut flour

1 medium egg

180ml maple syrup

70ml entire milk

150g blueberries

icing sugar, for dusting

  • Preheat the oven to 200C/ 180C fan/gasoline 6 and prepare six mini loaf circumstances (about 8cm x 4cm x 4cm) on a baking sheet then frivolously brush the within with a bit of of the oil.
  • Mix the flour, baking powder and coconut flour in a big bowl. Whisk the egg, maple syrup, oil and milk collectively in one other massive bowl to mix them.
  • Pour the moist elements over the dry ones and stir to make a lumpy batter. Fold in two thirds of the blueberries and go away the combination to face for a couple of minutes.
  • Fill the circumstances by half to 2 thirds, scatter over the remaining blueberries and bake within the preheated oven for 20-25 minutes. Go away to chill then mud with the icing sugar.