Wednesday, February 26, 2014

Very Berry Agave Lemon Breakfast Loaf (gluten-free & agave sweetened)

Today I felt like having a blueberry muffin. There aren't too many places out there that sell a good vegan, gluten-free and sugar-free muffin. So my adventure begins with me in the kitchen. I took one of my old recipes and revamped it, and what do you know?? A blueberry agave lemon loaf came to mind instead.

Well, in reality the loaf I made can technically be baked in muffin form. Either way it taste like an old fashion blueberry muffin with a slight hint of lemon. 

Here were go! The recipe is posted below. Its easy, simply and delicious.

1/2 cup brown rice flour
1/2 cup sweet white sorghum flour
1/2 cup gluten-free oat flour
1/4 cup potato flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1/3 cup agave
1/4 cup rice milk
1/4 cup unsweetened apple sauce
1/4 cup canola oil (or another mild tasting oil)
1/2 teaspoon vanilla extract
3/4 teaspoon lemon extract

1 1/2 cup blueberries (fresh or frozen)

Preheat oven to 350F

In a large bowl, whisk together all the dry ingredients until thoroughly incorporated.

Then slowly fold in all the wet ingredients one by one. 

Lastly, fold in the blueberries.

Line a loaf pan and bake for 25-30 minutes until fully cooked. If making muffins, depending on the size of the muffin bake for 15-20 minutes.

Allow the loaf/muffin to cool at least 20 minutes before consuming.


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