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How To Make Blueberry Chia-Poppy Seed Loaf – Gluten and Dairy Free | Recipe

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In this post, you will learn how to make Blueberry Chia-Poppy Seed Loaf – Gluten and Dairy Free and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Blueberry Chia-Poppy Seed Loaf – Gluten and Dairy Free.

The 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

The Instructions:-

  1. Preheat oven to 350 degrees F
  2. Grease 9×3 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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