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.
Servings: 12
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