Very Berry Bread
I’m in the mood for berries…lots of berries. They are topping my yogourt, mixed into my smoothies, overloading my cookies and now they’re taking over my breakfast bread! Mmmm….Very Berry Bread! This is my latest gluten-free recipe and the results are pretty delectable. Why should gluten-free be a bore? This bread makes me want to wake up early, pour a glass of almond milk and have a slice. Yuummmmy!
Happy Baking!
Very Berry Bread
1 cup brown rice flour
1/2 cup buckwheat flour or millet flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup honey
3 eggs
1/3 cup of oil
1 teaspoon vanilla
1 cup of berries (or any fruit that you fancy)
Mix the dry and wet ingredients separately and then combine. Pour into greased bread pan (4×8 or 5×9)
and bake for 1h20min at 350 F. Let cool before removing from pan. Enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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