Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

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!
This recipe contains , cake mix (vanilla), eggs, water, oil (sunflower), poppy seeds, chia seeds, almond extract, vanilla bean paste, blueberries, yogurt (coconut), butter
8 - 10 Servings
Prep time:
Cook time:
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(s) sunflower oil
- 2 tsp. poppy seeds
- 1 1/2 tbsp. chia seeds
- 1 1/2 tsp. almond extract
- 1 1/2 tsp. vanilla paste (not extract)
- 1 cup(s) heaping cup fresh blueberries
- 1/2 cup(s) So Delicious Plain coconut yogurt
- Coconut spread or Earth Balance Spread for greasing loaf pan
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