No matter if you have always liked to cook or else you have chosen it up like a spare time activity throughout quarantine, we might venture a guess which you simply are watching out for new recipes to try. After all, getting creative from the kitchen can be a wonderful and worthwhile way to spend time.

We've gathered most the most adored and highest rated Gluten free blueberry, coconut and seed loaf inside our website. It's the finest of the Very Best!

We've rounded up the best recipes . They truly are our most loved, rated and commented 5 star recipes out of our big community, all in 1 area. These programs, mains, desserts and more are ensured yummy!

Ingredients

1 cup gluten-free self-raising flour
1 cup hazelnut meal
2/3 cup raw caster sugar
1/4 teaspoon ground nutmeg
1/2 cup melted coconut oil
2/3 cup unsweetened almond and coconut milk
2 eggs
1 teaspoon vanilla extract
200g fresh blueberries, plus extra to serve
1/4 cup pepitas
1/4 cup moist coconut flakes
2 tablespoons sunflower kernels
2 teaspoons white sugar
Softened butter, to serve
Honey, to serve

Method

Step 1 Preheat oven to 180C/160C fan-forced. Grease and line a 6cm-deep, 11cm x 21cm loaf pan, extending paper by 10cm over long sides.
Step 2 Combine flour, hazelnut meal, caster sugar and nutmeg in a large bowl. Whisk oil, milk, eggs and vanilla in a separate bowl. Add to dry ingredients. Stir until combined. Fold in blueberries. Pour into prepared pan.
Step 3 Combine pepitas, coconut flakes and sunflower kernels in a bowl. Sprinkle over top of cake. Sprinkle with white sugar. Bake for 1 hour 15 minutes or until a skewer inserted into the centre of loaf comes out clean.
Step 4 Stand in pan for 15 minutes. Lift onto a wire rack to cool. Serve warm or at room temperature with butter and honey.

Gluten free blueberry, coconut and seed loaf

How to make Gluten free blueberry, coconut and seed loaf

Ingredients

Method