Sprouted Gluten-Free Lemon Blueberry Bread
As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Dry Ingredients
  • 1 1/2cups sprouted brown rice flour (or regular brown rice flour)
  • 1/2cup arrowroot powder or tapioca flour
  • 3-4tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
  • 2 teaspoons baking powder
  • 1/2teaspoon sea salt
  • 1-2teaspoons finely grated lemon zest
  • 6tablespoons organic palm shortening
  • 1cup fresh or frozen blueberries
Wet Ingredients
  • 2tablespoons ground chia seeds
  • 2tablespoons boiling water
  • 2tablespoons lemon juice
  • 1/2cup milk (I use homemade coconut milk, but almond or cashew milk works too)
  1. Preheat oven to 425 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
  4. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
  5. Add the blueberries and gently toss together.
  6. Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
  7. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
  8. Pour wet mixture into the dry and gently mix together using a fork.
  9. Form dough into a ball and place onto the parchment-lined baking sheet.
  10. Press dough down so it looks like a thick, flat round.
  11. Cut into 8 wedges.
  12. Gently move the wedges so they are all separated on the baking sheet.
  13. Brush with coconut milk and sprinkle with sugar if desired.
  14. Bake for about 25 minutes.
  15. Enjoy hot out of the oven or at room temp.
Recipe Notes

From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition