Tuesday, August 9, 2016

Gluten-Free Blueberry Zucchini Bread

 I cook for several clients with allergies and I find it much easier to to bake for them now that lots of different types of gluten-free flour are available. Using chickpea flour in this recipe not only makes it naturally gluten-free, but it also adds a good amount of protein and fiber making this a great breakfast or snack item. Serve with a glass of milk or coffee and get your day started off right!

1. Preheat oven to 325 degrees. Coat a 5x9 loaf pan with coconut oil and dust with chickpea flour. Set aside. 


2. Combine the dry ingredients in a large bowl. 


3. Combine the wet ingredients in a medium bowl. Add to the dry ingredients, then fold in the blueberries. 




4. Spoon the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then slice.





Gluten-Free Blueberry Zucchini Bread
Serves 12

All you need:
Dry ingredients
2 cups chickpea flour
1/2 cup sugar (or 1/4 cup Truvia baking blend) 
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt 

Wet ingredients
2 cups grated zucchini
Zest of 1 orange
2 eggs, beaten
1 ripe banana, mashed 
1/3 cup coconut oil, melted 
1 teaspoon pure vanilla extract 

1 1/2 cups fresh (or frozen) blueberries 

All you do:
1. Preheat oven to 325 degrees. Coat a 5x9 loaf pan with coconut oil and dust with chickpea flour. Set aside. 
2. Combine the dry ingredients in a large bowl. 
3. Combine the wet ingredients in a medium bowl. Add to the dry ingredients, then fold in the blueberries. 
4. Spoon the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then slice. 
 

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