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    Liv, our Social Media and Website Creative, shares her favourite Blueberry Breakfast Loaf.
    This plant-based, gluten and refined sugar-free recipe has just the right amount of fruity sweetness to begin the day, or save for an afternoon treat.
    375g of gluten-free flour (we used 275g buckwheat flour and 100g rice flour)
    50g of wheat-free rolled oats (if you are sensitive to oats, leave them out and add a little more ground almonds)
    70g of ground almonds
    1 teaspoon of baking powder
    100g of coconut sugar
    3 tablespoons of maple syrup (if you like yours a little less sweet, add only 2 tablespoons of maple syrup and 1 tablespoon of rice malt syrup)
    400ml of almond milk
    1 teaspoon of vanilla essence
    4 tablespoons of olive oil
    200g of frozen blueberries (or any frozen berry you have available)
    Preheat the over to 180°C, fan forced. Line a loaf tin with baking paper.
    In a large bowl, add the flour, oats, ground almonds, baking powder and coconut sugar. Mix well until there are no lumps.
    Pour in the maple syrup, almond milk, vanilla essence and olive oil. Mix well until the batter is smooth. If the batter feels too thick, feel free to add some more almond milk.
    Once the batter is smooth, gently add the frozen blueberries and fold through. Keep stirring until only a few swirls of purple batter form. Don't stir too much, otherwise your batter will turn purple!
    Pour the batter into the lined loaf tin and sprinkle with cinnamon. Bake for 45-50 minutes, or until a knife inserted comes our clean. 
    Once baked, remove from the oven and leave to cool completely before slicing.
    Enjoy with a dollop of coconut yoghurt and almond latte on your Saturday mornings... X

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