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)

The perfect loaf bursting with blueberries, lightly sweetened without any gluten, grains, or dairy. It's perfect with breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 12

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

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

Equipment

• Measuring Cup
• Mixing Bowl
• Measuring Spoons
• 1 loaf pan
• parchment paper optional

Method

 

1. Add 1 Tbsp Chia Seeds to a measuring cup and top with the liquid of choice (filtered water or milk)
2. Mix chia seeds to keep them from clumping and set aside
3. Add almond flour, salt, sugar, baking powder, tapioca flour to a bowl and mix to combine.
4. If using shortening add 2 TBsp to a microwave safe bowl and melt then set aside.
5. Add 1 cup frozen blueberries to a bowl and toss in 2 TBsp of tapioca flour to coat them.
6. Add the wet ingredients to the dry: the chia mixture, 1 egg, melted oil, and vanilla extract, and combine.
7. Next fold in your coated blueberries (including any tapioca that may be in the bowl) and combine
8. Add batter to a small loaf pan lined with parchment or greased.
9. Bake at 350 degrees for 1 hour or until a toothpick inserted comes out mostly clean.

Notes

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Posted In: Blog, Dairy Free, Gluten Free, Recipes

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