GLUTEN FREE BLUEBERRY BREAD
Author: Penny Prentice Best
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.
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