I’m hoping to inspire you to take a basic recipe and play with it. This Blueberry Chia Quick Bread is easy and you can make flavorful substitutions.
This bread is made for toasting, unless you slice a warm, just-baked piece and slather it with jam. It’s not a sweet, zucchini-style bread but more like an Irish Soda bread and… it’s vegan! You can easily prepare a gluten-free version by substituting a gluten-free baking mix from Pamela’s or Bob’s Red Mill. I use raw, unrefined, organic coconut oil but you can substitute it with a neutral flavored oil.
- 3 cups spelt or whole wheat white flour (GF version I used Nuts.com)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons chia seeds
- 1 cup organic blueberries, fresh to frozen
- 2 teaspoons fresh orange zest
- ¼ cup organic, raw agave
- ¼ cup organic applesauce
- 1 cup non-dairy milk, unsweetened almond milk
- ⅓ cup orange juice
- ¼ cup raw, organic coconut oil, melted (substitute a neutral flavored, organic, non-gmo oil)
- Generously grease a standard loaf pan with coconut oil.
- Whisk flour, baking powder, salt, baking soda and chia seeds in a large mixing bowl.
- Combine the zest, agave, applesauce, milk and orange juice. Slowly incorporate the coconut oil, whisking.
- Pour the wet ingredients into the flour mixture and stir until just combined, adding the berries half way through.
- Spoon into the loaf pan and allow to rest as the oven heats to 350ºF.
- Bake for 35-45 minutes, until golden.
- Allow the bread to cool for 10 minutes in the pan.
TIP: To prevent the oil from clumping when combined with the liquid ingredients be sure all ingredients are at room temperature.