GLUTEN FREE BLUEBERRY BREAD

Author: Penny Prentice Best

https://www.facebook.com/heartlightbridges/

Topping

Melt 2 Tablespoons of Earth Balance in a skillet on low heat.

Add 1/2 cup coconut sugar  + 1 tsp lemon zest ( I bought some organic dried zest in the spice isle)  + 1/2 cup chopped pecans or walnuts

Stir and heat until the sugar and butter are blended and bubbly, then add 1 cup wild blueberries and stir until coated. Turn off the heat and set aside.

Bread

In a glass measure mix 4 tsp ground salba seed (bulk section at Co Op) in 1/4 cup apple sauce + enough room temp water to make 2/3 cup (before the seed is added)

In another glass measure mix 1/3 cup of milk of choice (reg not lite) + 1/2 cup coconut or grape seed oil + 2 tsp lemon zest + 1 tsp pure vanilla extact

In a med large mixing bowl  – 1 1/2 cups Bob’s Red Mill 1 to 1 GF baking mix

1/4 cup hemp seed hearts

1/2 cup coconut sugar

1 TBS baking powder

1 tsp sea salt

Blend dry ingredients well     –    Add wet ingredients and stir in completely    –  scrape into an oiled 8×8 baking pan

smooth the top with a spatula   –   pour the topping on the batter and spread with the spatula   – Bake at 365  just until the middle is set, about 24 to 30 minutes

Serve warm, plain or with coconut whipped topping