My taste tester (Gordy) is always suspicious of me and my cooking. I know he is wondering what I am hiding in his food and often asks...Why do the brownies have to be 'raw' and whats wrong with white sugar and where is the icing? So when I asked him to taste this blueberry loaf there were no expectations of deliciousness, just something healthy and what fun is that? Well, we will be having fun next week at the CNE eating a pickle-on-a-stick, ice cream sandwiches, (my fav) and deep fried anything, so until then it is tofu on the menu, really there is no tofu in this loaf, just blueberries and love. See you at the EX.
BTW, this Chia Lemon and Blueberry Loaf was a big hit.
For the Loaf
- 2 tbsp chia seeds soaked in 6 tablespoons of water
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 cup coconut sugar
- 2 tbsp lemon juice
- zest of 1/2 lemon
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 1 cup spelt flour
- 1 tsp baking powder
- 3/4 cup fresh or frozen blueberries, (I used fresh)
- Preheat oven to 325F.
- Line a loaf pan with parchment paper, so that the paper overhangs on either side - this makes it easy to lift the cake out of the pan.
- In a small bowl, mix the chia seeds with water. Let sit for 10 to 15 minutes until it becomes thick and gel-like.
- Melt the coconut oil and let cool for about 10 minutes.
- Combine the chia seeds with the oil, sugar, lemon zest, lemon juice, vanilla extract and applesauce and mix well.
- Add the flour and baking powder and fold together until just combined.
- Pour the batter into the lined loaf pan. Top with blueberries.
- Bake 55 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let stand 10 minutes then pull out and place on a cooling rack.
This loaf is super moist and a bit dense. I am thinking of calling it a cake. The next time I make this I will try it in a cake pan. If you do make sure to adjust the cooking time.
Simple Blueberry Jam
This recipe makes about 3 cups of jam.
- 5 cups fresh blueberries
- zest of 1 lemon
- 5 tablespoons freshly squeezed lemon juice
- 1 1/2 cups granulated coconut sugar (you could use white sugar)
- In a medium saucepan, combine the blueberries, sugar, lemon juice and zest. Mash with a potato masher or wooden spoon until the berries have released their juices.
- Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers and refrigerate.