A delicious vegan, gluten-free and low-FODMAP Lemon Blueberry Loaf. This would make for a lovely holiday or Easter treat. For more on gluten free Easter finds visit Kati Keksi’s blog! This amazing gluten free AND vegan one-bowl loaf is made with a mixture of three gluten free flours that make it soft, moist and delicious with a pops of blueberry and the tart sweetness of lemon.
Be sure to check out the rest of my healthy recipe collection for more ideas on how to bake and cook more plant-based meals and snacks. Have questions? I am also available for dietary consultations regarding the gluten-free, vegan or low-FODMAP diets. Initial diet consultations are always free, and I am happy to help come up with a meal plan that works for you. For inquiries regarding gluten-free, vegan and low-FODMAP recipe development please visit my Contact page. I am also a personal gluten-free vegan or low-FODMAP chef in the Sydney, Australia area – click here for more info! Check out my instagram @the.mindfulpeanut for more ideas and recipes!
Lemon Blueberry Loaf with Poppyseeds
Ingredients
- 100 g Almond Flour
- 80 g Rice Flour
- 60 g Oat Flour
- 1 tbsp Flaxseed Meal
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 120 ml Maple Syrup
- 120 ml Light Coconut Milk
- 2 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 1 tbsp Poppyseeds
- 100 g Blueberries
Lemon Blueberry Glaze
- 80 g Unrefined Powdered Sugar or regular icing sugar
- 1 tsp Lemon Juice
- Small Handfull Blueberries, gently simmered *Optional, to retrieve juice for a natural food colour
Instructions
- Preheat oven to 350f/160c fan. Prepare a standard loaf tin with baking paper.
- Combine dry ingredients in bowl.100 g Almond Flour, 80 g Rice Flour, 60 g Oat Flour, 1 tbsp Flaxseed Meal, 1 tbsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
- Add wet ingredients to the dry. Also adding lemon zest, juice. Then carefully fold in the blueberries.120 ml Maple Syrup, 120 ml Light Coconut Milk, 2 tsp Lemon Zest, 2 tbsp Lemon Juice, 1 tbsp Poppyseeds
- Pour batter into prepared loaf tin and bake for 40-45 minutes or until knife inserted into the center comes out clean. Allow to cool before icing.
Lemon Blueberry Icing
- If using blueberry compote, gently bring a small handful of additional blueberries in a saucepan to a simmer over low heat until they have released their liquid. Strain out just the liquid portion to use for natural icing colour.Small Handfull Blueberries, gently simmered
- Add ingredients to small bowl and mix well. If using Blueberry juice, add it here or you may need to add additional lemon juice until icing is a spreadable consistency.1 tsp Lemon Juice, 80 g Unrefined Powdered Sugar
- Pour icing over cooled loaf. Slice and serve!
- Leftovers can be stored in the fridge for 3-4 days.