Recipe
Lemon Blueberry + White Chocolate Loaf 8 Prep: 25 Cook: 60 Cane Sugar Free Dairy Free Gluten Free Vegan Vegetarian Spongy, delicious, moist, vegan AND gluten free. This blueberry loaf is an absolute home run. Get Baking! Made with Organic Soy Unsweetened Ingredients 1.5 cups Oat flour 1 cup Almond meal 1 cup Gluten free flour 1 tsp Baking powder 1/2 tsp baking soda 1 tsp Cinnamon 1 flax egg (1/2 tbsp ground flax mixed with 3 tbsp water) 1 cup Pureharvest Organic Soy 1/3 cup coconut oil, melted 1/2 cup Coconut sugar 1 Lemon (Juice + Zest) 1 cup Blueberries 1/2 cup Vegan white chocolate Chips Instructions Pre heat oven to 180C. Prepare the flax egg and set aside. Add all the dry ingredients to a bowl and whisk to combine. Add all the wet ingredients to a seperate bowl and whisk to combine, add in the flax egg and whisk to combine. Mix the 1 cup of blueberries with 1 tsp flour to coat - this will ensure the blueberries won't sink to the bottom of the loaf. Add the wet ingredients into the dry ingredients and mix to combine. Fold through the blueberries and white chocolate. Transfer to a lined loaf pan, top with a sprinkle of blueberries. Bake in the oven for 50-55 minutes, until a knife inserted comes out clean. Transfer to a cooling rack and let cool for 1 minute. Slice up and enjoy! Share this recipe Print recipe

Lemon Blueberry + White Chocolate Loaf

Spongy, delicious, moist, vegan AND gluten free. This blueberry loaf is an absolute home run. Get Baking!

Pre heat oven to 180C.
Prepare the flax egg and set aside.
Add all the dry ingredients to a bowl and whisk to combine.
Add all the wet ingredients to a seperate bowl and whisk to combine, add in the flax egg and whisk to combine.
Mix the 1 cup of blueberries with 1 tsp flour to coat - this will ensure the blueberries won't sink to the bottom of the loaf.
Add the wet ingredients into the dry ingredients and mix to combine.
Fold through the blueberries and white chocolate.
Transfer to a lined loaf pan, top with a sprinkle of blueberries.
Bake in the oven for 50-55 minutes, until a knife inserted comes out clean.
Transfer to a cooling rack and let cool for 1 minute. Slice up and enjoy!