
Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free
Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free requires around 45 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 8g of fat, and a total of 371 calories. This recipe serves 8.
Cook time
45 min
Servings
8
Ingredients
12
Nutrition
per serving371 kcal
Calories
6 g
Protein
8 g
Fat
68 g
Carbs
Instructions
- 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
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