Grain-Free Blueberry Skillet Bread

I don't know if there is anything that says "Southern Comfort" like skillet bread. Enter this grain-free version which is also dairy-free and low sugar. And with the use of frozen blueberries, it can be enjoyed all year round!

Grain-Free Blueberry Skillet Bread

• 2.5 cups + 1 tablespoon Paleo Baking Flour
• 1/2 cup coconut sugar
• 2 teaspoons cinnamon
• 2.5 teaspoons baking powder
• 1 teaspoon sea salt 
• 2 eggs, beaten
• 1/2 cup dairy-free milk (I used homemade cashew)
• 1/3 cup coconut nectar 
• 1/2 cup + 1 tablespoon coconut oil, melted
• 1 cup frozen blueberries 

Preheat oven to 350 degrees. Place blueberries in a small bowl with 1 tablespoon flour. Toss to coat and set aside. 

Whisk eggs, milk, and coconut nectar in a medium bowl and set aside to bring closer to room temperature. Combine flour, cinnamon, coconut sugar, baking powder and sea salt in a large mixing bowl. Stir until blended. 

Add coconut oil to bowl with egg mixture and whisk. Incorporate into flour mixture and beat until batter is formed. Fold in blueberries.

Place 1 tablespoon melted coconut oil in skillet and swirl until coated. Add batter to skillet and spread evenly. Bake 30-32 minutes, or until sides are golden brown and tooth pick comes out clean.