Gluten Free Blueberry Pumpkin Seed Loaf

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Average Rating: 4 | Rated By: 2 users

This gluten-free blueberry pumpkin seed loaf is packed with blueberries and pumpkin seeds. Serve for breakfast or a snack, because this healthy loaf is packed with antioxidants, protein and fiber. Enjoy!

 

Ingredients

  • 2 large eggs, at room temperature
  • ¼ cup extra virgin olive oil
  • ¾ cup agave nectar
  • ¼ cup fresh lemon juice and zest of 1 lemon
  • 1 tsp. pure vanilla extract
  • 2 cups almond flour
  • 1 cup GF rice flour
  • 1 cup raw pumpkin seeds
  • 1 Tbsp. GF aluminum-free baking powder
  • 1 tsp. GF ground cinnamon
  • 1 tsp. GF ground ginger
  • ¼ tsp. GF ground nutmeg
  • 12 oz. fresh blueberries
  • Instructions

  • Preheat oven to 350 F
  • In a small bowl whisk together eggs, olive oil, maple syrup, lemon juice, lemon zest and vanilla
  • In a large bowl mix together almond flour, rice flour, pumpkin seeds, baking powder, cinnamon, ginger and nutmeg.
  • Gently mix wet and dry ingredients together, and then stir in blueberries.
  • Transfer batter into a 9 x 5-inch loaf pan lined with parchment paper and bake for 1 hour or until toothpick inserted in the middle comes out clean


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