Blueberry and cacao loaf

INGREDIENTS:

1 C. millet flour (any gluten free works)
3 Tbsp. of cacao powder
3/4 C. frozen or fresh blueberries
1 Tbsp. baking powder
4 Tbsp. maple syrup grade A
1 tbsp. sesame seeds
1/2 C. sweet potato puré
1/2 C. vegetable milk
cinammon powder




INSTRUCTIONS:

  Mix all the dry ingrdients and set apart. Mix the pure with the milk and the syrup until is a homogenic mix.

 Pour the mix to the dry ingredients and stir until there are no lumps and if the mix is too dry add slowly add more milk until you get a medium consistency dough. Pour this mix into a loaf pan greased with coconut oil or cover with baking paper. Stick in the blueberries with your fingers , save some to the topping.

  Give some little smashes with the pan against the table to free the air. Now top the bread with the sesame seeds and blueberries.

  Bake at 260°F (180°C) for 30 to 40 minutes and let it cool in the oven , remove from the pan, cut and enjoy!!