Breakfast Blueberry Bread - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Breakfast Blueberry Bread - Dr. Sebi's Cell Food

Last updated 

Although is called "breakfast bread", you can enjoy this any time!


  • 2 – 3 ripe burro bananas, mashed (~1 heaping cup)
  • 1/4 cup walnut butter
  • 1/4 cup date sugar
  • 1 1/4 cups spelt flour
  • 1 1/4 cups amaranth flour
  • 1 heaping cup fresh or frozen blueberries
  • 1 tablespoon grapeseed oil
  • 2 cups homemade walnut milk


  1. Preheat your oven to 350°F and line a bread pan with parchment paper.
  2. In a bowl, mix the smashed bananas, walnut butter, and date sugar and stir to combine.
  3. Add in the flours and homemade walnut milk, and mix well until no clumps remain.
  4. Fold in the blueberries.
  5. Pour the batter into the parchment paper-lined bread pan and smoothing the top off with a spatula. Add optional additional blueberries on top.
  6. Bake for 50-60 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and cool 30 minutes before slicing.
  7. Store in the fridge for 5-7 days and freeze for longterm storage.