Blueberry Yogurt Bread


(Original recipe adapted from Drizzle Kitchen)


  1. Preheat oven to 350. Line an 8Γ—8 square baking pan with parchment paper and set aside.
  2. Add the softened butter, lemon zest and sugar to a medium bowl. With a hand mixer whip until fluffy and light in color, about 2 minutes.
  3. Add the egg and vanilla and whip until mixed in.
  4. In a small bowl mix together all but 2 tbs of the quinoa flour, the almond flour, tapioca starch, guar gum, baking powder, sea salt, cinnamon and hemp seeds.
  5. Mix the blueberries with the remaining 2 tbs quinoa flour. Set aside.
  6. Add the flour and yogurt, alternating, adding the flour in 3 parts and the yogurt in 2 (flour-yogurt-flour-yogurt-flour).
  7. Fold in the blueberries and mix with a spoon until combined. Spread evenly in the pan and top with the topping sprinkle.
  8. Bake at 350 for 35-40 minutes until golden brown and springy to the touch.
  9. Cool half an hour and enjoy!
PREP TIME: 20 minutes
TOTAL TIME: 1 hour
Makes one 8x8 pan

Β½ cup your favorite allergy friendly butter, softened*
zest from 1 lemon
ΒΎ cup sugar
1 egg equivalent*
1 tsp vanilla
1 cup quinoa flour
Β½ cup Enjoy Life All-Purpose Flour
Β½ cup tapioca starch
1 tbs guar gum
2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1/3 cup hemp seeds
2 cup blueberries, rinsed and patted dry
Β½ cup your favorite allergy friendly yogurt*

Topping Sprinkle

ΒΌ cup turbinado sugar
ΒΌ cup oats
2 tbs hemp seeds


*to make dairy free, substitute allergy friendly margarine and soy/coconut/almond/cashew yogurt

*to make egg free, substitute a flax egg