https://youtube.com/watch?v=U9YxGsuPG3I%22+allowfullscreen%3E%3C
Blueberry-Lemon Quick Bread (Gluten-Free)
1 hour, 5 mins |
Servings:
12 |
Prep:
10 mins |
Cook:
55 mins
https://youtube.com/watch?v=U9YxGsuPG3I%22+allowfullscreen%3E%3C
Blueberry-Lemon Quick Bread (Gluten-Free)
1 hour, 5 mins
Servings:
12
Prep:
10 mins
Cook:
55 mins
Blueberry-Lemon Quick Bread (Gluten-Free)
1 hour, 5 mins
Servings:
12
Prep:
10 mins
Cook:
55 mins
Ingredients
Ingredients
- 3/4 cup (175 mL) EACH yellow pea flour, brown rice flour blend
- 3/4 cup (175 mL) sugar, plus 1 Tbsp (15 mL) for topping
- 1 Tbsp (15 mL) baking powder
- 1 tsp (5 mL) xanthan gum
- 3/4 tsp (4 mL) table salt
- 1 cup (250 mL) milk of choice, room temperature
- 1/2 cup (125 mL) canola oil
- 1 tsp (5 mL) vanilla
- 2 large eggs, room temperature
- 3 tsp (15 mL) lemon zest, divided
- 1 cup (250 mL) blueberries, fresh or frozen
- 1/2 cup (125 mL) sliced almonds, plus 1 Tbsp (15 mL) for topping
Method
- Preheat oven to 375°F/190°C.
- Generously grease 8×4 inch nonstick metal loaf pan.
- In medium mixing bowl, whisk together yellow pea flour, flour blend, sugar, baking powder, xanthan gum and salt.
- With electric mixer on low speed, beat in milk, oil, vanilla, eggs and 2 tsp (10 mL) lemon zest until batter thickens slightly, about 30 seconds.
- Mix in blueberries and almonds.
- Spread batter evenly in pan.
- Combine remaining sugar, lemon zest and almonds; press on top of bread.
- Let stand for 10 minutes.
- Bake until loaf browns and a toothpick inserted into the centre comes out clean, about 55-60 minutes.
- Lay foil over loaf after first 20-30 minutes to prevent over-browning.
- Cool bread in pan for 10 minutes, then on wire rack.