blueberry chia quick bread, vegan
Prep time
Cook time
Total time
This is not a sweet, zucchini-style bread. You can play with fruit in this recipe. I used blueberries because they are in season but try with strawberries, raspberries, cherries or peaches. Really tasty when from the oven but even better toasted, on day two.
: bread, side, vegan
Serves: 8-10
  • 3 cups spelt or whole wheat white flour (GF version I used
  • 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)
  1. Generously grease a standard loaf pan with coconut oil.
  2. Whisk flour, baking powder, salt, baking soda and chia seeds in a large mixing bowl.
  3. Combine the zest, agave, applesauce, milk and orange juice. Slowly incorporate the coconut oil, whisking.
  4. Pour the wet ingredients into the flour mixture and stir until just combined, adding the berries half way through.
  5. Spoon into the loaf pan and allow to rest as the oven heats to 350ºF.
  6. Bake for 35-45 minutes, until golden.
  7. Allow the bread to cool for 10 minutes in the pan.
  8. TIP: To prevent the oil from clumping when combined with the liquid ingredients be sure all ingredients are at room temperature.
Recipe by phoebe's pure food at