Instructions:

1. Prep the pan:
Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
2. Blend wet base:
In a medium-sized bowl, whisk together eggs, almond milk, vanilla, and
sweetener until smooth and creamy.
3. Mix dry ingredients:
In a large bowl, stir together chia seeds, flaxseed, shredded coconut, hemp
hearts, almond flour, cinnamon, baking powder, and salt.
4. Combine:
Pour the wet mixture into the dry ingredients and stir until fully combined.
Batter will thicken slightly as the chia and flax absorb liquid.
5. Add fruit:
Gently fold in blueberries.
6. Bake:
Spread mixture evenly in the prepared baking dish. Top with the almonds.
Bake for 25-30 minutes, until the center is set and the top is lightly golden.
7. Cool & serve:
Let cool for 10 minutes before slicing. Serve warm, topped with a scoop of
low-fat Greek yogurt if desired.