Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

Name: Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free
Yield: 8-10 slices per large loaf servings
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

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 paste, blueberries, coconut yogurt, butter

8-10 slices per large loaf 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 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

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