Coconut blueberry bread (and a bonus recipe!)

So it's blueberry season here in Michigan, and yours truly bought 3 pints last week.  Why?  I don't know.  I'm not going to eat 3 pints of blueberries before they go bad....and so, I baked.

Now this isn't going to be your traditional soft, fluffy, pound-cake like bread you are used to as coconut flour is very dense and can dry things out.  However, don't overbake it and slather it with some yummy stuff like coconut butter or sunflower seed butter and you've got a tasty treat.

Preheat oven to 350 and grease a loaf pan.  Grease it good as this will try to stick!

• 3/4 cup coconut flour
• 1/2 cup melted coconut oil
• 3 tablespoons chia seeds (optional)
• 2 tablespoons raw honey
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 6 eggs, whisked
• 1 teaspoon vanilla
• 1 cup blueberries

In a large bowl, mix everything but the blueberries together until combined.  Now, the batter is going to be thick, you can always thin it out a little with some almond milk if you want.  Fold in the blueberries and bake for 30-40 minutes or until the edges are brown.  Remove from oven and let cool before removing from the pan.

UPDATE:  So while this was tasty, I felt like it could be better so I turned it into french toast, and it was way tasty!  Cut a couple of slices and soak in almond milk (or your milk of choice) for a while (like an hour or two at least), then dip in egg and cook in a skillet with your fat of choice (I used coconut oil).  Serve with syrup or a berry compote (I did a pint of strawberries and blueberries with a splash of almond milk and then mashed the berries a few times to get a nice sauce out of it).  You won't even miss the sugar!