‘Blueberries are a crowd pleaser and to fortify the loaf, I use Aronia [chokeberry] in a variety of forms, as dried fruits and concentrate in juice and powder form’
You will need:
280g self raising flour
1/4 teaspoon bicarbonate of soda
a pinch of salt
100ml coconut milk
4 tablespoons agave
1 tablespoon organic apple vinegar
150g dried aronia berries [chokeberry]
1 tablespoon concentrated Aronia in powder form [chokeberry]
1 tablespoon concentrated Aronia in liquid form [chokeberry]
Preheat the oven to 160C.
Prepare a loaf tin (23 x 13 x 7 cm) with baking spray
In a bowl mix the mascarpone, 100g of the fresh blueberries, coconut milk, concentrated aronia liquid, organic apple vinegar, agave,eggs and vanilla and use a hand blender to mix to a smooth consistency.
Sift the self raising flour twice. Add the bicarbonate of soda, salt, dried aronia berries, 100g of the fresh blueberries and concentrated aronia powder.
Add the liquid ingredients to the dry ingredients and use a large metal spoon to fold in the mixture. Check for a dropping consistency and if necessary add some water, a spoonful at a time. Do not over mix.
Pour the batter into the prepared loaf tin. Top with the remainder of the fresh blueberries.
Bake for 40 minutes. Test with a skewer and allow to cool in the loaf tin before removing.
‘Tip: Aronia/Chokeberries are a great source of vitamins and antioxidants. The taste is not particularly sweet and if you like a more intense sweetness add 2 tablespoons of sugar or the equivalent of stevia to this recipe.’
My blueberries and fruits come from Big Fresh, mascarpone by Zappala, vanilla by Schwartz, aronia dried berries by Noberasco, coconut milk by Alpro and agave at Good Earth, loaf tin and kitchenware by Tescoma, Aronia concentrate in liquid and powder form by Aroniada available from J Calleja Import & Export, self raising flour by St Georges Brand.