Breakfast: "fried" egg, cottage cheese patties, milk, and toast with butter
Lunch: Blueberry Buttermilk Bread (recipe follows), cheddar cheese cubes, and kiwi
Dinner: cheese ravioli in a light Parmesan white sauce, green beans
Snack: apple wedges
This bread is hearty, with a nice biting texture to it. It's not as soft as many blueberry breads, making it ideal for a nontraditional lunch feature...or perfect for brunch. The oats and oat flour add to the texture, and the buttermilk gives it a delicious flavor. Also, most quick bread recipe serving sizes are dismally small. Not this one. I calculated the Points Plus value based on eight servings...a wonderful slice size for this loaf.
Blueberry Buttermilk Bread - 4 Points Plus value
What You Need:
- 1 cup frozen blueberries (or fresh...I had frozen on hand) tossed with 1 Tbsp flour
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats, plus 1/4 cup oat flour (process oats into a flour and then measure it)
- 1/4 tsp sea salt
- 3/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp vanilla extract
- 1 cup buttermilk (you can use 1 Tbsp lemon juice or vinegar in a cup of milk, if you prefer)
- 2 large eggs, lightly beaten
- Preheat oven to 350 degrees. Lightly spray an 8x4" loaf pan with nonstick cooking spray.
- In a large bowl, combine the flour, oats, oat flour, salt, and baking powder.
- Add the eggs, buttermilk, and vanilla. Stir only until combined.
- Gently fold in the blueberries.
- Pour into the loaf pan. Bake 55 to 60 minutes, until pick inserted near center comes out mostly clean (a few crumbs or blueberry can be expected)