Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free requires around 45 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 8g of fat, and a total of 371 calories. This recipe serves 8. For $1.29 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. Head to the store and pick up blueberries, vanilla paste, so scrumptious coconut yogurt, and a few other things to make it today. Only a few people really liked this side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so outstanding. Similar recipes are Sugar-Free Low Carb Chocolate Chia Pudding {Dairy & Gluten Free}, Pumpkin Pie Chia Seeds Pudding Parfait, and Gluten Free Poppy Seed Pound Cake.

  • Serves: 8
  • Time: 45 Mins
  • Category: side dish
  • Health Rating: 3.0

Ingredients


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Instructions

Step 1: Preheat oven to 350 degrees F

Equipment:

  • oven

Step 2: 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

Equipment:

  • loaf pan

Step 3: In a large mixing bowl using a hand held electric mixer, prepare vanilla cake mix as directed on the back of package

Ingredients:

  • vanilla cake mix

Equipment:

  • hand mixer
  • mixing bowl

Step 4: Before fully mixing add almond extract, vanilla extract, coconut yogurt, chia and poppy seeds

Ingredients:

  • vanilla extract
  • almond extract
  • poppy seeds
  • coconut
  • yogurt

Step 5: Mix for a few more seconds until fully incorporated

Step 6: Fold blueberries into batter with a rubber spatula

Ingredients:

  • blueberries

Equipment:

  • spatula

Step 7: Pour the batter into loaf pan(s) leaving about an inch from the top

Equipment:

  • loaf pan

Step 8: Bake for 65-75 minutes until golden brown and a toothpick inserted in the center comes out clean

Equipment:

  • toothpicks
  • oven

Step 9: Transfer pan to a cooling rack, let cool for 30 minutes before removing from pan to cool completely

Equipment:

  • wire rack
  • frying pan

Step 10: *For muffins - fill muffin paper molds 3/4 full, bake for 25-30 minutes, or until toothpick inserted comes out clean

Equipment:

  • toothpicks
  • oven

Step 11: *For mini loaves - fill mini loaf pan 3/4 full, bake for 40-45 minutes, or until toothpick inserted comes out clean

Equipment:

  • toothpicks
  • oven
  • loaf pan


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories371.23 kcal18.56%
    Fat8.47 g13.03%
    Saturated Fat2.55 g15.96%
    Carbohydrates67.62 g22.54%
    Net Carbohydrates65.39 g23.78%
    Sugar37.3 g41.44%
    Cholesterol71.74 mg23.91%
    Sodium488.3 mg21.23%
    Alcohol0.26 g100.0%
    Alcohol %0.2 %100.0%
    Protein6.27 g12.53%
    Phosphorus300.39 mg30.04%
    Calcium200.04 mg20.0%
    Selenium13.33 µg19.04%
    Manganese0.32 mg16.0%
    Vitamin B20.27 mg15.98%
    Folate59.64 µg14.91%
    Vitamin E2.03 mg13.57%
    Vitamin B10.18 mg12.17%
    Iron1.97 mg10.94%
    Vitamin B31.86 mg9.32%
    Fiber2.23 g8.93%
    Copper0.13 mg6.39%
    Magnesium23.28 mg5.82%
    Vitamin B50.57 mg5.66%
    Zinc0.83 mg5.56%
    Vitamin K5.55 µg5.29%
    Vitamin C3.15 mg3.81%
    Potassium130.51 mg3.73%
    Vitamin B120.22 µg3.73%
    Vitamin B60.07 mg3.47%
    Vitamin D0.39 µg2.6%
    Vitamin A127.61 IU2.55%