Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

By Oliver Khumalo
0’ Prep time
45’ Cook time
45’ Total time
371 Calories
8 Serving


Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free requires around 45 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 8g of fat, and a total of 371 calories. This recipe serves 8. For $1.29 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. Head to the store and pick up blueberries, vanilla paste, so scrumptious coconut yogurt, and a few other things to make it today. Only a few people really liked this side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so outstanding. Similar recipes are Sugar-Free Low Carb Chocolate Chia Pudding {Dairy & Gluten Free}, Pumpkin Pie Chia Seeds Pudding Parfait, and Gluten Free Poppy Seed Pound Cake.
Oliver Khumalo 0 Followers

Step by Step

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Step 1

Preheat oven to 350 degrees F
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Step 2

Grease 9x3 inch loaf pan or use a paper loaf pan sold in baking supply stores (I used in this recipe) which does not require greasing
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Step 3

In a large mixing bowl using a hand held electric mixer, prepare vanilla cake mix as directed on the back of package
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Step 4

Before fully mixing add almond extract, vanilla extract, coconut yogurt, chia and poppy seeds
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Step 5

Mix for a few more seconds until fully incorporated
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Step 6

Fold blueberries into batter with a rubber spatula
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Step 7

Pour the batter into loaf pan(s) leaving about an inch from the top
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Step 8

Bake for 65-75 minutes until golden brown and a toothpick inserted in the center comes out clean
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Step 9

Transfer pan to a cooling rack, let cool for 30 minutes before removing from pan to cool completely
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Step 10

*For muffins - fill muffin paper molds 3/4 full, bake for 25-30 minutes, or until toothpick inserted comes out clean
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Step 11

*For mini loaves - fill mini loaf pan 3/4 full, bake for 40-45 minutes, or until toothpick inserted comes out clean


  • water
    118.29 milliliters
  • egg
    3 larges
  • blueberries
    148 grams
  • yogurt
    122.5 milliliters
  • chia seeds
    chia seeds
    1.5 tbsps
  • fig jam
    fig jam
  • french bread
    french bread
    1 can
  • vanilla cake mix
    vanilla cake mix
    1 package
  • poppy seeds
    poppy seeds
    2 teaspoons
  • almond extract
    almond extract
    1.5 teaspoons
  • vanilla paste
    vanilla paste
    1.5 teaspoons
  • sunflower oil
    sunflower oil
    109 milliliters

Nutrition Facts

Amount Per Serving
Calories 371.23kcal 18.56%
Fat 8.47g 13.03%
Saturated Fat 2.55g 15.96%
Carbohydrates 67.62g 22.54%
Net Carbohydrates 65.39g 23.78%
Sugar 37.3g 41.44%
Cholesterol 71.74mg 23.91%
Sodium 488.3mg 21.23%
Alcohol 0.26g 1.43%
Protein 6.27g 12.53%
Phosphorus 300.39mg 30.04%
Calcium 200.04mg 20%
Selenium 13.33µg 19.04%
Manganese 0.32mg 16%
Vitamin B2 0.27mg 15.98%
Folate 59.64µg 14.91%
Vitamin E 2.03mg 13.57%
Vitamin B1 0.18mg 12.17%
Iron 1.97mg 10.94%
Vitamin B3 1.86mg 9.32%
Fiber 2.23g 8.93%
Copper 0.13mg 6.39%
Magnesium 23.28mg 5.82%
Vitamin B5 0.57mg 5.66%
Zinc 0.83mg 5.56%
Vitamin K 5.55µg 5.29%
Vitamin C 3.15mg 3.81%
Potassium 130.51mg 3.73%
Vitamin B12 0.22µg 3.73%
Vitamin B6 0.07mg 3.47%
Vitamin D 0.39µg 2.6%
Vitamin A 127.61IU 2.55%
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