Grain-free Blueberry Breakfast Loaf (Gluten-Free)
This grain-free blueberry breakfast loaf (gluten-free) is so simple to put together. It combines simple ingredients, minimal sugar, and a few healthy additions that make this appropriate for breakfast or a snack. It’s gluten-free, dairy-free, and grain-free.
I make this weekly for my family and it pairs perfectly with breakfast, a cup of coffee, or enjoyed as a snack without a bunch of processed ingredients.
It’s moist and very lightly sweetened and it freezes well.
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Gluten-Free Blueberry Loaf Ingredients
Here are tools and ingredients you need:
- Mixing bowl
- Spatula or Spoon
- Small Loaf Pan
- Measuring Cups
- Measuring Spoons
- Optional parchment paper
Ingredients you will need:
- Blanched Almond Flour
- Tapioca Starch
- Organic Sugar or Coconut Sugar
- Baking Powder – homemade gluten-free recipe
- Sea Salt
- Palm Shortening, Olive Oil, Melted Coconut Oil, or Avocado Oil
- Egg
- Chia Seeds
- Pure Vanilla Extract
- Blueberries (I used organic frozen berries)
- Water or Milk of choice
Steps to Make Blueberry Breakfast Loaf
- Add 1 Tbsp Chia Seeds to a measuring cup and top with the liquid of choice (filtered water or milk).
- Mix chia seeds to keep them from clumping and set aside.
- Add almond flour, salt, sugar, baking powder, tapioca flour to a bowl and mix to combine.
- If using shortening add 2 TBsp to a microwave safe bowl and melt then set aside.
- Add 1 cup frozen blueberries to a bowl and toss in 2 TBsp of tapioca flour to coat them.
- Add wet ingredients to dry: chia mixture, 1 egg, melted oil, vanilla extract and combine.
- Next fold in your coated blueberries (including any tapioca that may be in the bowl) combine
- Add batter to a small loaf pan that has been lined with parchment or greased.
- Bake at 350 degrees for 1 hour or until a toothpick inserted comes out mostly clean.
Allow to cool before slicing for the perfect texture.
Prefer muffins? This recipe makes 9 muffins reduce cooking time to 30 – 35 minutes
Printable Recipe or Pin It!
Grain-Free Blueberry Breakfast Loaf (Gluten-Free)
Equipment
- Measuring Cup
- Mixing Bowl
- Measuring Spoons
- 1 loaf pan
- parchment paper optional
Ingredients
- 2 cups Blanched Almond Flour
- 1/2 cup Tapioca Flour plus 2 TBSP set aside
- 1 TBsp chia seeds
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut sugar or organic cane sugar
- 1 tsp vanilla extract
- 2 TBsp melted shortening or avocado oil, melted coconut oil
- 1 TBsp fresh lemon juice optional
Instructions
- Add 1 Tbsp Chia Seeds to a measuring cup and top with the liquid of choice (filtered water or milk)
- Mix chia seeds to keep them from clumping and set aside
- Add almond flour, salt, sugar, baking powder, tapioca flour to a bowl and mix to combine.
- If using shortening add 2 TBsp to a microwave safe bowl and melt then set aside.
- Add 1 cup frozen blueberries to a bowl and toss in 2 TBsp of tapioca flour to coat them.
- Add the wet ingredients to the dry: the chia mixture, 1 egg, melted oil, and vanilla extract, and combine.
- Next fold in your coated blueberries (including any tapioca that may be in the bowl) and combine
- Add batter to a small loaf pan lined with parchment or greased.
- Bake at 350 degrees for 1 hour or until a toothpick inserted comes out mostly clean.
Notes
