Makes: 1 loaf
3/4 cup brown sugar
2/3 cup olive oil
2 1/2 cups self-raising flour
1 cup oat milk
1 x punnet blueberries
1/4 cup rolled oats
Preheat oven to 180C
Line the base and sides of a loaf pan.
Whisk sugar and olive oil for 30 seconds. Add eggs and whisk until combined.
Add flour and stir through. Stir through oat milk and blueberries until combined.
Pour the mixture gently into a loaf pan and sprinkle top with oats.
Bake for 45-50 minutes or until the skewer inserted into the middle of the loaf comes out clean.
Serve with fresh cream or sour cream and extra berries.
Tip 2.1 Any berry variety can be used for this recipe and you can also substitute frozen berries for fresh ones when out of season.
Tip 2.2 For vegan: remove eggs and substitute with apple purée, chickpea juice (aqufaba), flaxseed, mineral water, and banana purée.