Seven Sundays Blueberry Chia Buckwheat Bread : Gluten Free

I’ve been so excited about Seven Sunday’s latest flavor Blueberry Chia Buckwheat to come out. It was released this past weekend in Targets across the nation! I have several GFF’s (gluten free friends) 🙂 So I decided to get right to the kitchen and start experimenting with a little somethin’ somethin’ and this is the result! It turned out great and I can’t wait to make it again in a larger batch.

Prep: 10 min

Cook Time: 30-40 min or until done.

Makes: 2 mini loaves (you can make more, I just started small to not waste if I didn’t like it).

Ingredients:

• 1 1/4 Cup Bob’s Red Mill GF All-Purpose Flour
• 1/4 Cup Coconut Sugar
• 1/4 tsp. Sea Salt
• 1 Cup Seven Sundays Blueberry Chia Buckwheat
• 2 tsp. Baking Powder
• 3 TBS Coconut Oil
• 1/2 Cup Milk (you can use any kind, I used 2% dairy).
• 2 Eggs
• 1/2 Cup Blueberries

Instructions:

1. Preheat Oven 350 F.
2. Cream sugar and oil together, I used slightly above room temp coconut oil so that it has a shortening consistency.
3. Add eggs and milk and mix until incorporated.
4. Mix Flour, Salt, Baking Powder well in separate bowl, then mix the two together adding the 3/4 C. Seven Sundays and blueberries last, being gentle with them.
5. Add mixture to two small bread loaf pans and sprinkle with a dash of remaining Seven Sundays on top. Bake for 30-40 min or until a toothpick can be inserted and removed cleanly.

Enjoy with some local honey or butter OR even better… BOTH!