Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free
By: Jessica Glick
Published: Tuesday, August 28, 2012 - 10:57am

Ingredients




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

I adapted this recipe from Food Network Magazine May 2012 edition - they featured restaurants that send their guests home with a tasty parting gift. The Blueberry-Poppy Seed Loaf, featured, comes from Flagstaff House Restaurant in Boulder, CO. Their version is with gluten and dairy (of course, I would be shocked if it wasn't). It looked so delicious that I had to make one we can eat. Nutrition is always on the brain, I added chia seeds for their protein and omega’s along with all the antioxidants these blues bring to the table, pun intended, because I knew everyone is going to eat this for breakfast. So I needed to put the protein in, the texture was actually a nice twist to a traditional loaf.
This loaf is so light and airy you will not believe it’s gluten/dairy free. This also makes for a lovely back-to-school teacher gift as well as a hostess gift. For a personal touch: bake the loaf in a pretty loaf dish that matches the color scheme of the hostess' kitchen, she will be touched. Enjoy!