Blueberry Chia-Poppy Seed Loaf - Gluten and dairy Free

Ingredients

1 package Bob’s Red Mill Vanilla Cake Mix (baking instructions on back to include following 3 ingredients)
3 large eggs
1/2 cup water
1/2 cup sunflower oil
2 teaspoons poppy seeds
1 1/2 tablespoons chia seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla paste (not extract)
1 heaping cup fresh blueberries
1/2 cup So Delicious Plain coconut yogurt
Coconut spread or Earth Balance Spread for greasing loaf pan

Preparation

1
Preheat oven to 350 degrees F
2
Grease 9x3 inch loaf pan or use a paper loaf pan sold in baking supply stores (I used in this recipe) which does not require greasing
3
In a large mixing bowl using a hand held electric mixer, prepare vanilla cake mix as directed on the back of package
4
Before fully mixing add almond extract, vanilla extract, coconut yogurt, chia and poppy seeds
5
Mix for a few more seconds until fully incorporated
6
Fold blueberries into batter with a rubber spatula
7
Pour the batter into loaf pan(s) leaving about an inch from the top
8
Bake for 65-75 minutes until golden brown and a toothpick inserted in the center comes out clean
9
Transfer pan to a cooling rack, let cool for 30 minutes before removing from pan to cool completely
10
*For muffins - fill muffin paper molds 3/4 full, bake for 25-30 minutes, or until toothpick inserted comes out clean
11
*For mini loaves - fill mini loaf pan 3/4 full, bake for 40-45 minutes, or until toothpick inserted comes out clean

 



About

Blueberry Chia-Poppy Seed loaf filled with fresh blueberries, chia seeds, and poppy seeds and a hint of almond is so light, airy, and delicious. Also healthy for you-filled with anti-oxidants, omegas, and protein. Perfect for brunch, breakfast, or as a hostess gift!

Other Names:

can be made as 1 large loaf, 3 mini loaves, or 10 muffins

Yield:

8-10 slices per large loaf

Added:

August 28, 2012

Creator:

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