1⅓ cup almond flour
1 cup cassava flour
2 tsp baking powder
2 tsp baking soda
¼ cup milk(your favorite kind, we use coconut milk)
¼ cup coconut oil, melted
½ cup maple syrup
¼ cup lemon juice
1 cup blueberries, tossed in a tsp cassava flour
Crumb Topping Ingredients
2 tbsp almond flour
1 tsp coconut sugar
2 tbsp shredded coconut
½ tsp cinnamon
2 tbsp COLD butter OR ghee, broken or chopped into small pieces
-Mix together dry ingredients in a large bowl
-Whisk together all wet ingredients in small bowl and add to dry ingredients.
-Once combined, add blueberries and pour into a greased loaf pan.
-Whisk together almond flour, sugar, coconut and cinnamon.
-With the back of a fork, blend the butter into the flour sugar mixture until just until it starts coming together. There should be pea sized chunks of fat and flour and it should still be “dry” looking.
-Sprinkle on top of unbaked loaf batter and bake at 325 for 30-40 mins, the crumble on top should be browned and a toothpick inserted inside will be clean.
-Let cool, slice up and enjoy!!!