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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:-
- Preheat oven to 350 degrees F
- 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
- In a large mixing bowl using a hand held electric mixer, prepare vanilla cake mix as directed on the back of package
- Before fully mixing add almond extract, vanilla extract, coconut yogurt, chia and poppy seeds
- Mix for a few more seconds until fully incorporated
- Fold blueberries into batter with a rubber spatula
- Pour the batter into loaf pan(s) leaving about an inch from the top
- Bake for 65-75 minutes until golden brown and a toothpick inserted in the center comes out clean
- Transfer pan to a cooling rack, let cool for 30 minutes before removing from pan to cool completely
- *For muffins – fill muffin paper molds 3/4 full, bake for 25-30 minutes, or until toothpick inserted comes out clean
- *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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