Ingredients
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1 1/4 cup Bob’s Red Mill Gluten Free Flour
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½ cup Organic Coconut Flour
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2 tsp. baking powder
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¼ tsp. sea salt
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1 tsp. Apple Pie or Pumpkin Pie Spice Blend.
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½ cup raw sugar
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1/3 cup coconut oil
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2 eggs, beaten
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1 tsp. vanilla extract
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12 ounces coconut milk (well stirred)
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1 cup ripe blueberries
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Optional topping: 2 cups fresh berries and 4 tsp. grated lemon peel
Instructions
- Preheat the oven to 350°F.
- Spray a 9x5 inch loaf pan with cooking spray. I like Chosen Foods Avocado Oil Spray.
- In a bowl, combine the flours, baking powder, salt and apple pie or pumpkin blend; set aside.
- In a mixing bowl, cream together sugar and coconut oil until blended well.
- To the sugar mixture, add eggs and vanilla blend well.
- To the sugar mixture, alternate between adding dry ingredients, with coconut milk ending with the coconut milk, scraping bowl till well incorporated.
- Pour into prepared loaf pan.
- Bake for 40-50 minutes or lightly golden and until a toothpick or wooden chopstick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.
Optional:
Serve with ½ cup fresh berries and 1 tsp grated lemon peel
Notes
Gluten free desserts can sometimes have a funky grain like taste. This has none of that nonsense. Just pure, simple deliciousness.
Bob's Red Mill is one of my favorite go to's for GF flours. This recipe is actually a redo of a old recipe I found on their website which I tweaked to suit my taste. I'm pretty happy with how moist and fluffy it came out.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 361Total Fat: 26gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 292mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 6g
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