Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

 45 minutes

Details

Serving Size: 8
Weight Watcher Points: 15
Cuisine

side dish

Ingredients

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Instructions

Preheat oven to 350 degrees F
Grease 9x3 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

Blueberry Chia Poppy Seed Loaf Gluten and Dairy Free

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