It’s been far too long since I wrote a post! This has been a busy month, from traveling to Yellowstone and Grand Teton to North Carolina and Virginia, to getting ready to move to Austin in 10 days…oi! But it has also been a fun summer, of course, and one full of food and drink! Just ask Cooper…
I haven’t been baking as much lately because we don’t run the AC all too often, and the heat from the oven makes quite a difference in a two bedroom apartment. No one wants that after a day in 90 degree, super dry Colorado. But I had a craving today, so I battled through the heat. We’ve been buying peaches and berries a lot more lately, missing the wild berries that grow back home and the peaches of the south. When I worked at Great Harvest Bread Company, we would make these huge wheat muffins with blueberries in them, and a slice of peach sitting temptingly on top. We don’t have a muffin tin (I know, I know), so I went the muffin-bread route. It worked out beautifully! There’s very little sweetener in this other than that of the fruit and a bit of agave. You could use sweeter milk, or increase the agave by a tablespoon and I’m sure it would be amazing. I love it with just a bit of strawberry jam spread across it! My boyfriend likes it with butter. I bet it would make awesome french toast…
Peach and Blueberry Whole Wheat Muffin Bread
- 1 cup high altitude whole wheat flour
- 1 packet instant oatmeal (any flavor!)
- ¼ cup egg whites
- ½ cup organic light soy milk
- 1 tbs coconut oil
- 2 tbs agave nectar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp vanilla
- ½ cup fresh blueberries
- 1 small peach, peeled and chopped small
- Preheat oven to 375 degrees.
- Lightly grease loaf pan.
- Mix all ingredients but fruit together.
- Fold in fruit, careful to not break blueberries.
- Bake for 25-30 minutes, until you can stick a toothpick in and it comes out clean!