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This easy-to-make vegan dessert is a guilt-free treat filled with superfoods to keep you healthy

February is Canada’s Heart Month, and the BC Blueberry Council has put together a few ways that blueberries can help keep your heart strong. According to the Heart & Stroke Foundation, up to 80 percent of premature heart disease and stroke can be prevented by following healthy life habits. These life habits can include eating a vegan diet, which is not only beneficial to your health but also the health of our planet.

 

WET INGREDIENTS

  • 2 ripe bananas, frozen then defrosted work well
  • 1 cup cooked and mashed butternut squash, flesh only, no skin*
  • Flax eggs, 2 tbsp ground flax soaked in 4 tbsp water for 10 minutes
  • 1/3 cup raw honey
  • 1/3 cup raw cane sugar
  • 1/3 cup melted coconut oil

*Note: you cut squash into pieces and boil it in a pot with water or bake it in the oven. Alternatively, you can use canned butternut squash.

 

DRY INGREDIENTS

  • 1 cup oats ground into flour
  • 1 cup white flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

     

ADDITIONAL INGREDIENTS

  • 1 cup frozen blueberries
  • 1/4 cup oats

     

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Mix the dry ingredients together in a large bowl.
  3. Allow flax and water to soak for 10 minutes in a small separate bowl.
  4. Blend banana and cooked butternut squash in a blender or Vitamix.
  5. Add honey, flax eggs, cane sugar and melted coconut oil to blender and mix on low until well-incorporated.
  6. Add wet ingredients to dry ingredients and lightly mix until just combined.
  7. Fold in frozen blueberries.
  8. Place in a prepared loaf pan and sprinkle the top with oats.
  9. Bake for 45 to 50 minutes. You will know the loaf is finished when you put a fork in the centre and it comes out clean.
  10. Allow to cool for 30 minutes before removing from the pan.

Makes 1 loaf of bread