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Blueberry Crunch Bread
A recipe adapted from Flavored Breads by Mark Miller, this crusty, yet tender bread is made with wild blueberries, whole wheat flour, yoghurt and both ricotta and cream cheeses! A subtle, but delicious, crunch from organic gingerbread granola just adds to the textural contrast of this loaf, making it a rich, hearty and healthy snack or breakfast.
CALORIES: 164.6 |
FAT: 4.7g |
PROTEIN: 5.5g |
CARBS: 26.3g |
FIBER: 3.1g