1 hour Serves 1 loaf intermediate
For the chia jam:
- 1 1/2 cup fresh Wish Farms blueberries
- 2 tablespoon water
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoon chia seeds
For the bread:
- 2 cup gluten free oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoon coconut oil, melted and cooled
- 1/4 cup maple syrup
Spray a 9×5 loaf pan with cooking spray and line the bottom with parchment paper. Set aside.
Make the chia jam. Combine the blueberries, water, maple syrup, and vanilla in a medium saucepan and bring to a boil. Reduce to medium/high and simmer for 5-7 minutes, mashing the blueberries a bit with a fork. Remove from heat and stir in chia seeds. Transfer to a small bowl and refrigerate while you prep the rest of the bread.
Add the oats to a food processor and grind until it turns into a fine flour consistency. Add the oat flour, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to combine.
In a separate bowl, combine the mashed banana, vanilla, egg, coconut oil, and maple syrup and combine. Add the dry mixture to the wet and stir until just combined.
Add a little more than half of the batter to the loaf pan. Gently spread the chia jam on top of the batter evenly. Add the rest of the batter to the top, gently spreading over the jam.
Bake for 40-45 minutes until golden. Cool for 30 minutes before removing from pan and cool the rest of the way on a wire rack before cutting into slices.
Submit your review
Average rating: 0 reviews