Gluten Free Blueberry Bread
Sweet, warm, fresh-out-of-the-oven Gluten Free Blueberry Bread to kick off the end of summer and transition to fall! It's SO GOOD, y'all. This one's a staple in my household!
Servings 12 servings
Calories 125kcal
Ingredients
- 1/2 Cup Rolled Oats
- 7 Dates
- 1 tsp Baking Powder
- Pinch Salt
- 1 Tbsp Flax Seed
- 1 Tbsp Chia Seed
- 1 tsp Cinnamon
- 2 Eggs
- 1/4 Cup Almond Butter
- 1 Banana
- 1 tsp Vanilla
- 1/2 Cup Blueberries
Instructions
- Preheat oven to 350 degrees.
- Blend rolled oats in a blender (like this one!) to create oat flour.
- Blend the dates in a separate container.
- Combine all of the ingredients in the blender except for the blueberries.
- Pour the mixture into a loaf or cake pan.
- Add the blueberries on top of the batter, pushing them into the mixture but leaving them partially exposed on top.
- Bake for about 35 minutes, or until toothpick comes out clean.
- Let cool, serve, and enjoy!
Video
Notes
- Let the bread cool completely before slicing
- Check the bread is done by inserting a toothpick into the center and making sure it comes out clean
- Feel free to mix in other berries (fresh or frozen)
- You can use fresh or frozen blueberries
- You can also add nuts and seeds
Nutrition
Calories: 125kcal