Gluten Free Blueberry Bread
If you're looking for a delicious quick bread recipe to feature plump, fresh blueberries, this is it! Blueberries are the star of the show in this gluten free, grain free blueberry bread with a hint of sweetness thanks to raw honey. This bread will brighten your breakfast table!
- 1 1/2 cup Paleo Flour Blend (*see notes)
- 2 teaspoons Paleo baking powder (*see notes)
- 1/4 teaspoon sea salt
- 3/4 cups almond milk (no gums or preservatives - I use Elmhurst Milked Almonds)
- 1/4 cup raw honey
- 1/4 cup avocado oil
- 1 egg
- 1 teaspoon pure vanilla
- 1 1/2 cup fresh blueberries
- Step 1
Preheat the oven to 350°F and line an 8 x 4" loaf pan with parchment paper. Set aside.
- Step 2
Add the dry ingredients to a medium mixing bowl and whisk to combine.
- Step 3
Add egg to a small mixing bowl and whisk. Add the rest of the wet ingredients and stir to combine thoroughly.
- Step 4
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1 c blueberries and fold into the batter. Pour the batter into the lined loaf pan and smooth the top with a spatula. Top with the remaining blueberries and press down slightly into the loaf.
- Step 5
Bake for 48 minutes or until the loaf is set and a toothpick inserted comes out clean. Remove the pan from the oven and allow the loaf to cool in the pan for 25 minutes. Transfer the loaf to a cookie sheet to finish cooling. Enjoy fresh or store in an airtight container in the fridge for up to 3-5 days or freeze.
*See Tasty Thin's Paleo flour blend (https://tastythin.com/paleo-flour-blend-gluten-free/)
*See Delightful Mom Food's Paleo baking powder blend (https://delightfulmomfood.com/homemade-baking-powder-formula-paleo/)