Blueberry Breakfast Bread
Breakfast is one of my three favorite meals of the day. It can be hectic if you’re running around getting ready for work/school/life, but if you can steal a few minutes to sit down (in an actual chair) with something tasty on your plate, please do it. There’s nothing like being able to briefly savor the sweet promise of morning time. I thought hearty breakfast bread would be a thing of the past when I became gluten-free. Thanks to this recipe from Sugar-Free Gluten-Free Baking and Desserts by Kelly Keough, it’s back on our table.
Blueberry Breakfast Bread
1 cup egg whites
4 tablespoons light agave (I used honey)
2 tablespoons lemon juice
½ cup unsweetened applesauce
2 droppers plain liquid stevia
1 teaspoon cinnamon
½ cup quinoa flakes
½ cup buckwheat groats
½ cup plus 2 teaspoons quinoa flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
1 cup fresh blueberries
Preheat oven to 350. Spray-oil an 8x8 glass baking dish, dust with quinoa flour, and set aside. In a medium bowl, whisk egg whites, agave (honey), lemon juice, applesauce, stevia, and cinnamon. Stir in quinoa flakes and let mixture sit for 3-4 minutes. Grind groats in a blender until powdered. In a small bowl, mix ground groats, quinoa flour, baking powder, baking soda, and xanthan gum. Add dry ingredients to wet mixture and blend until just combined. Carefully dredge blueberries in remaining quinoa flour and add to batter, blending until just combined. With a spray-oiled spatula, scrape batter into baking dish. Bake 30-35 minutes and cool on wire rack.