Blueberry Bread
Servings: 10 Slices
Ingredients
- 1 cup Plain Gluten Free flour
- 1 cup Self Raising Gluten Free Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon optional
- 1/2 cup sugar
- 1 cup Plant-based milk of choice
- 1 Tbsp Apple Cider Vinegar
- 2 tsp Vanilla extract
- 2 Tbsp Almond Butter (If you don't have any Almond Butter you can just use 3 Tbsp of Oil...or vice versa)
- 1 Tbsp Oil
- 1 cup Blueberries
Instructions
- Preheat the oven to 180c and grease a Loaf Pan;
- In a mixing bowl add in all the dry ingredients (flours, sugar, baking powder & cinnamon) and stir to combine;
- In a separate mixing bowl add in all the wet ingredients (plant based milk, oil, almond butter, vanilla extract & apple cider vinegar) and whisk to combine.
- Add the wet ingredients into the bowl of dry ingredients and stir to combine;
- Then add in the blueberries and carefully fold it into the mix, making sure not to over-stir so the blueberries don't accidentally burst and make the batter look messy.
- Pour the mix into the greased loaf tin and put in the oven and bake for approximately 45 minutes or until skewer poked in comes out clean.
- When you pull it out of the oven, let it cool in the loaf pan for 5-10 minutes and then turn onto a cooling rack;
- You can add a butter icing to this if you like (plant based butter and icing sugar) but I think it tastes delicious on its own or warmed up with some vegan butter.