Glutenfree Vegan Coffee & Blueberry Loaf
Glutenfree Vegan Coffee & Blueberry Loaf
Servings: 1 loaf
Ingredients
- 100 g Vegetable Oil (Sunflower, Canola, Vegetable)
- 100 g Granulated sugar
- 2 tbsp Golden Syrup
- 1 tsp Instant Coffee or Espresso Powder
- 75 ml Hot Water
- 125 ml Dairy Free, Milk Alternative (Koko, Oatly)
- 250 g Gluten Free Self Raising Flour
- 1 tsp Ground Chia Seeds (or flax seeds)
- 150 g Blueberries
- 1 quantity Coffee Buttercream
Instructions
- Grease and line a loaf tin. Preheat the oven to 170C.
- Into a mixing bowl, weigh the vegetable oil, sugar, golden syrup and instant coffee. Pour in the boiling water and dairyfree milk and whisk until the sugar has dissolved.
- Sift the flour and ground chia seeds into the mixing bowl. Fold the flour into the sugar mixture, gently fold through 50g of the blueberries. Pour the batter into a loaf tin and bake for 35minutes.
- Leave to cool, spread over a layer of coffee buttercream and the rest of the blueberries.
- Best served the same day with a nice hot cuppa!