Blueberry Oat lemon Loaf

Introduction

Preheat oven to 180 C or 350 F

In a large bowl mix the oats, flour, baking soda, baking powder, salt until combined.

Stir in the fresh or frozen blueberries.

In a food processor mix the eggs, butter, sweetener, yoghurt, vanilla and lemon zest until well-combined.

Stir the dry ingredients and wet ingredients until fully combined.

Pour the mixture into a lined loaf tin.

Bake for approximately 55-60 minutes

Insert skewer and should come out clean when cooked.

Ingredients

1 1/2 cup gluten free oats

1 cup of sweet rice flour ( alternatively buckwheat flour)

1/2 cup of oat milk ( or almond milk)

1/2 baking soda

1 1/2 baking powder

3/4 cup of blueberries ( fresh or wild blueberries- frozen)

Pinch of sea salt

2 x eggs ( or option 2 tablespoon flaxseed to 6 tablespoons of water)

1/4 cup of ghee ( or dairy free butter)

1 cup of coconut yoghurt or dairy free yoghurt

1 tsp of vanilla essense

1/2 cup of maple syrup

Zest of one large lemon