Gluten Free Blueberry And Pumpkin Seed Loaf

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Average Rating: 4 | Rated By: 1 users

Imagine blueberries and pumpkin seeds in a lemony almond loaf. This tasty treat is a good way to include protein, antioxidants and fiber, in your diet.


  • 2 eggs or egg substitute (¼ cup gluten free chia seeds + ½ cup water, soak for 20 minutes)
  • ¼ cup extra virgin olive oil
  • ¾ cup pure maple syrup
  • ¼ cup freshly squeezed organic lemon juice
  • 1 tsp. pure vanilla
  • Zest of one lemon
  • 2 cups gluten free almond flour
  • 1 cup gluten free brown rice flour
  • 1 cup sprouted raw gluten free pumpkin seeds
  • 1 tbsp. gluten free baking powder
  • 1 tsp. gluten free, ground cinnamon
  • 1 tsp. gluten free, ground ginger
  • ¼ tsp. gluten free, ground nutmeg
  • 12 oz. frozen organic blueberries
  • Instructions

  • Preheat oven to 350 F
  • In a small bowl whisk together eggs, olive oil, maple syrup, lemon juice, vanilla and lemon zest
  • In a large bowl mix almond flour, rice flour, pumpkin seeds, baking powder, cinnamon, ginger and nutmeg.
  • Gently mix wet and dry ingredients, and then stir in frozen blueberries.
  • Transfer batter into a 12 by 18 inch baking dish lined with parchment paper and bake for 1 hour or until toothpick comes out clean

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