Roasted Cashew Coconut Blueberry Bread

Things that this roasted cashew coconut blueberry bread and I have in common:

  • We both catch on fire if left inside the oven for longer than 10 hours.

roasted cashew coconut blueberry bread (vegan)

That’s it. Because I’m not studded with juicy blueberries, delicious, soft and tender, with a slightly crispy exterior and coconutty.

Okay, maybe I am delicious. Who knows, I’ve never tasted myself but I’d so be willing to volunteer was Damon Salvatore stopping by.

roasted cashew coconut blueberry bread (vegan)

Ah, new TV shows obsessions! My binge-watching habits have got SO bad that I’ve found myself watching TVD (and crying/gasping/feeling to it) while on the train home. Reckless attitude, not a care in the world – because who cares if eveybody is staring at me while I sob at the season 3 finale? 

Not me.

Although I do care about season finals. A lot.

roasted cashew coconut blueberry bread (vegan)

Let’s get back to talking all things bread now (because if you guys know me you’ll know I have stong feelings about all things bread-y too. Then again, who wouldn’t. #teamfluffybakedgoods). Ohmygosh peeps. This bread (or loaf cake if you prefer to call it that way), THIS BREAD my friends is what sweet carb-y dreams are made of.

I’ve gone for a long, long time thinking that peanuts and hazelnuts were the only nuts worth my time. HOLY GUACAMOLE WAS I WRONG.

roasted cashew coconut blueberry bread (vegan)

Just as wrong as Ned Stark when he decided to leave for King’s Landing.

Just as wrong as Voldemort when he decided to attack Harry.

Just as wrong as me last night when I (very very wrongfully) decided that I could eat two servings of Thai takeaway all by myself. Spoiler: I couldn’t. Gave up. Aborted mission. Went to bed about to burst.

Never, never again.

roasted cashew coconut blueberry bread (vegan)

The good thing is that now I know that a) Roasted cashews are the bomb b) When it says “takeaway for 2 people”, it means for TWO FRIGGIN’ people not a single pant-less hungry soul aka me.

Leason learned. Now, take note and let me take you to the magical roasted cashew kingdom. And juicy, plump blueberries. And sweet coconut bits. Next stop: dessert heaven.

roasted cashew coconut blueberry bread (vegan)

Seriously my cake-obsessed friends: this one is to die for. So to die for that it might as well have been developed by George R.R Martin. And yes, I’m aware I’ve made that very same joke for like 4 times now but I swear it will never not be funny to me (did I just spend the last 23 minutes cracking up in the bed, yes I did).

But c’mooooooooooooooooon. This cake (unlike George’s soul) is beautiful and pure and delicious. It’s also quite healthy and, as always, vegan too (so it technically qualifies as salad, if you ask me).

vegan dessert spread: cashew coconut blueberry bread, peanut butter chocolate cupcakes and jam tartalettes

Get yourself some epic TV show to watch (who else is counting days until GoT !!!!!), a mug of warm coffee and a slice or twenty-one of this very gorgeous creation of mine (queen of tooting my own horn here, who’s asking) and BOOM! you’ve just become the happiest peep on Earth.

You’re very welcome.

roasted cashew coconut blueberry bread (vegan)

Roasted Cashew Coconut Blueberry Bread
Serves 9
Soft, moist and delicious: this cashew coconut blueberry bread makes such a healthy but delicious breakfast!
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  1. 150 grams roasted cashews
  2. 70 grams coconut oil, melted
  3. 170 grams coconut milk
  4. 200 grams coconut sugar
  5. 260 grams flour
  6. 2 flax eggs
  7. 1 tbsp. vanilla
  8. 2 tbsp. shredded coconut
  9. 1/2 tsp. baking powder
  10. 1 tbsp. white wine vinegar
  11. 150 grams blueberries
  1. Add the cashews to a food processor and pulse until smooth.
  2. Add the milk, coconut oil, flax eggs, vanilla and vinegar and pulse until smooth.
  3. Add in flour, sugar, coconut and baking powder and pulse until smooth once again.
  4. Grease a small loaf pan with oil and sugar and pour batter in it.
  5. Carefully, fold in the blueberries.
  6. Bake at 180ºC (375) for 35-40 minutes or until golden. Make sure that when you insert a toothpick in the center, it comes out clean.
  1. If you don't have a blender/food processor, use ready-made cashew butter and mix the ingredients by hand: first wet, then dry.
  2. 1 flax egg: 3 tbsp. water + 1 tbsp. ground flax seeds sitting for 5 minutes.
earthly taste
Happy Holidays pals!



  • Reply Ania March 24, 2016 at 10:08 pm

    This bread looks so good! Do you think I could soak the cashews overnight? Otherwise my blender won’t be able to do it…
    I’m waiting for GOT too! x

  • Reply whiskandshout March 25, 2016 at 7:20 pm

    This looks amazing! I love the coconut sugar 🙂

  • Reply Erin March 28, 2016 at 4:32 am

    I was giggling throughout this post. Your writing style is great xx AND so is this bread! Definitely pinning for later!

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