Orange You Glad I Love Blueberries

I made this wonderful loaf for a breakfast option this week; it's low-gluten (used some spelt flour) and low-fat Blueberry Orange Bread.  I love blueberries in everyway but lately my favourite way is in baked goods. They are healthy and sweet and make a wonderful addition to any breakfast or brunch meal like bread or oatmeal.

Blueberry Orange Bread


- 1 cup spelt flour
- 1 cup gluten-free flour mix
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tsp baking soda
- 1 tsp grated orange peel
- 2 tbsp of canola margarine
- ¼ cup boiling water
- 1 egg, slightly beaten
- ½ cup 100% pure maple syrup
- ½ cup 100% orange juice
- 1 cup fresh blueberries



1. Heat oven to 350F. Grease the bottom and sides of an 8 x 4-inch loaf pan (or use parchment paper, which is what I used) and set aside.

2. In a large bowl, stir together flour, baking powder, salt, baking soda and orange peel, before making a well in centre and set aside.

3. Stir together margarine and boiling water until margarine is melted. In a medium bowl, combine egg, syrup and orange juice, and stir into the margarine mixture.

4. Add to the dry ingredients, stirring just until moistened.

5. Fold in the blueberries. Spoon the batter into the prepared pan and bake for about 55-60 minutes.

6. Allow to cool for 10 minutes before removing loaf from pan. Cool completely on a wire rack.

7. Wrap in foil and store overnight.

Too Many Ripe Bananas? Here's a Solution ...

More then anything, I LOVE banana bread! Adding blueberries to this recipe just makes this banana bread that much more amazing.  This fantastic recipe is not only gluten and dairy free but also fat-free and high in anti-oxidants and potassium (mmm fruity goodness).

It's also a good excuse to use up those riping bananas sitting on your counter, you know the ones, they possibly have a fruit fly colony gathering right about now? Happy Baking!

 

Blueberry Banana Bread

(Recipe found and adapted from Fat-Free Vegan)

Ingredients

- 3 large over-ripe bananas

- 2 Tbsp. fresh squeezed lemon juice

- 1/3 cup fat-free soymilk

- 1/2 cup agave nectar

- 1 cup gluten-free flour

- 1 cup spelt flour (not considered 100% gluten-free for most)

- 3/4 tsp baking powder

- 3/4 tsp baking soda

- 1/2 tsp salt

- 1 cup fresh blueberries

Directions

1. Preheat oven to 350F. Coat a 9 x 5-inch loaf pan with coconut oil.

2. Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.

3. In a large bowl, mash the bananas and add the remaining lemon juice, soymilk and agave nectar. Stir well to combine.

4. In a separate bowl, combine the flours, baking powder, baking soda, and salt.

5. Add the dry ingredients to the banana mixture and stir just until the mixture is well-combined.

6. Fold in the blueberries.

7. Spread the mixture evenly in the prepared pan and bake until a toothpick inserted in the center come out clean, about 50-60 minutes. Allow to cool before cutting and serving.