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  • 2 cups sprouted grain wheat flour (kamut wheat)
  • 1 cup rolled oats
  • 1/2 cup raw walnuts
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 cup almond milk
  • 1 medium apple, chopped
  • 1/8 tsp almond extract — or vanilla
  • 1 small lemon, juiced
  • 1/2 cup maple syrup, grade B
  • 1 tsp fresh ginger, grated
  • 1 1/2 Tbsp virgin coconut oil
  • fold in: 1 1/2 – 2 cups of wild blueberries, frozen (lightly thawed but still cold)
  • 1 1/2 Tbsp vegan butter, melted
  • 1 Tbsp rolled oats


  1. Preheat oven to 415 degrees. Line a loaf pan with parchment paper.
  2. Add the walnuts and rolled oats to a Vitamix or food processor. Process until crumble to fine — a crumbly flour.
  3. Pour the walnut-oat flour into a large mixing bowl along with the flour, salt and baking powder. Stir well.
  4. Into the same blender container that you used the dry processing for, add all the wet ingredients. Process from low to high until the apple is blended and the liquid is smooth and thickened.
  5. Fold the wet into the dry, whip until smooth and fluffy – you could also use a hand mixer on low for 1-2 minutes.
  6. Fold in the frozen blueberries and stir gently. Pour the batter into the loaf pan and using a knife, cut a loose line down the center of the batter. Pour the melted vegan butter right down the center from from left to right, in a line. Sprinkle rolled oats over top.
  7. Bake at 415 for 25 minutes, reduce to 400 for an additional 10-15 minutes. Total cooking: 35-40 minutes. Note: if your blueberries were very frozen when you added them, you will want a few extra minutes for baking. Cool in the pan for at least ten minutes before removing loaf and slicing to serve.

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