Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free
Total Steps
11
Ingredients
11
Tools Needed
10
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From Jessica's KitchenIngredients
- 1 1/2 teaspoons vanilla paste
- 1 1/2 teaspoons almond extract
- 1 1/2 tablespoons chia seeds
- 2 teaspoons poppy seeds
- 1/2 cup sunflower oil
- 3 large eggs
- 1/2 cup water
- 1 package Bob’s Red Mill Vanilla Cake Mix
- 1 cup fresh blueberries
- 1/2 cup So Delicious Plain coconut yogurt
- Coconut spread or Earth Balance Spread(optional)
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a 9x3 inch loaf pan, or use a paper loaf pan that does not require greasing.
Step 3
In a large mixing bowl, using a hand held electric mixer, prepare the vanilla cake mix as directed on the back of the package.
Step 4
Before fully mixing, add the almond extract, vanilla paste, coconut yogurt, chia seeds, and poppy seeds.
Step 5
Mix for a few more seconds until all ingredients are fully incorporated.
Step 6
Gently fold the fresh blueberries into the batter with a rubber spatula.
Step 7
Pour the batter into the prepared loaf pan(s), leaving about an inch from the top.
Step 8
Bake for 65-75 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Transfer the pan to a cooling rack and let it cool for 30 minutes before removing the loaf from the pan to cool completely.
Step 10
For muffins: fill muffin paper molds 3/4 full, then bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Step 11
For mini loaves: fill mini loaf pans 3/4 full, then bake for 40-45 minutes, or until a toothpick inserted comes out clean.