One of my outlets these days to blow off creative energy is making things in the kitchen. Day-to-day I like to keep my meals pretty simple with minimal clean up. However, lately, taking the time to cook or bake something special brings me a lot of joy too. It’s no secret that food is one of my love languages. I’ve been on an unimaginably restrictive diet for nearly 6 months now, and unfortunately don’t see that aspect of my remedial protocol changing anytime soon. My muscle mass deteriorates by the day and I’ve reached the weight of my 15-year-old self, but in a way I feel a lot of freedom with food now that I know what I can and cannot tolerate. My diet is my only constant in the midst of enormous amounts of uncertainty. I may be incredibly confined in my food choices, but after battling unexplained gastrointestinal symptoms for almost a year I am overcome with a sense of peace knowing I can sit down for a meal and not be subsequently debilitated. There are many foods I miss and cannot wait to be able to cook with and enjoy again — sweet potato, avocado, dates, and mango to name a few; but for now I am up for the challenge of creating recipes within my sugar-free, grain-free, legume-free, and SIBO compliant guidelines.
Vegan pastries are now at almost every shop in my town, but it seems sugar-free and grain-free treats are a rare sight outside of my kitchen. I get it, the majority of people probably expect something sweet and comforting when they opt to purchase a pastry at a coffee shop or café. But the spike in blood sugar levels that most pastries cause (even the “healthy” vegan kind) is a major enemy as far as chronic illness goes. The recipe for this chia seed blueberry loaf is grain-free, sugar-free (or can be sweetened with a touch of raw local honey), and will leave you feeling satiated and energized without the sugar crash a few hours later. Go on now, get baking!
Prep time: 10 minutes || Cook time: 50 minutes || Yield: One 8.5 x 5 inch loaf
1 cup roasted + salted cashews
1 cup roasted + unsalted almonds
5 pasture-raised eggs
2 cups organic blueberries
3 tbsp chia seeds
2 tsp ceylon cinnamon
1 tsp cardamom
1 tsp baking soda
1 tbsp apple cider vinegar
1/2 tsp vanilla extract
2-3 tbsp raw local honey (optional)
1 tbsp coconut oil or parchment paper
In a high-speed blender, blend together the cashews, almonds, eggs, cinnamon, cardamom, apple cider vinegar, baking soda, vanilla extract, and honey (if using). Transfer batter to mixing bowl and fold in the blueberries and chia seeds.
Once all ingredients have been incorporated, line your loaf tin with parchment paper or a generous amount of coconut oil and transfer batter to the lined tin. Add extra blueberries and chia seeds to the top of the loaf as desired. Bake at 350 for 50 minutes, and let cool before eating!
Store in the fridge for up to a week, or freeze pre-cut slices for up to two months. I like to top this bread with melted coconut butter or a little almond butter and full fat yogurt to make it a bit more decadent and filling.