Blueberry Agave Lemon Loaf (gluten-free & agave sweetened)

Author:

cakegirl

Preparation Time:

Servings:

Cooking Time:

Ingredients:

drys
1/2 cup brown rice flour
1/2 cup sweet white sorghum flour
1/2 cup gluten-free oat flour
1/4 cup potato flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

wets
1/3 cup agave
1/4 cup rice milk
1/4 cup unsweetened apple sauce
1/4 cup canola oil (or another mild tasting oil)
1/2 teaspoon vanilla extract
3/4 teaspoon lemon extract

1 1/2 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 350F, and in a large bowl, whisk together all the dry ingredients until thoroughly incorporated.
2. Then slowly fold in all the wet ingredients one by one. Lastly, fold in the blueberries.
3. Line a loaf pan and bake for 25-30 minutes until fully cooked. If making muffins, depending on the size of the muffin, bake for 15-20 minutes.
4. Allow the loaf/muffin to cool at least 20 minutes before consuming.