Lemon Blueberry Quick Bread ~ Gluten Free

Lemon Blueberry Quick Bread ~ Gluten Free

Gluten Free Lemon Blueberry Quick Bread is simple to make and so delicious.

If you are not Gluten Free you can use All Purpose Flour. You can also make Gluten Free Muffins with this Batter.

I hope you give these easy recipe a try.

ENJOY!

Lemon Blueberry Bread ~ Gluten Free 

Preheat oven to 350* Fahrenheit

In a medium bowl whisk together ~

1-1/2 Cups Gluten Free Flour (I used Bob's Red Mill 1 to 1 Gluten Free Flour)

2 tsp Baking Powder

1/2 Tsp Salt

In a Stand Up Mixer with a Paddle add ~

1 Cup Greek Yogurt

1 Cup Sugar

3 Eggs Slightly beaten with a fork

2 tsp Lemon Zest

1 TBL Lemon Juice

1/2 tsp Vanilla Extract 

1 Cup Vegetable Oil

Mix on low just until combined

Using a Rubber Spatula fold in the Dry Ingredients just until combined

In Bowl add ~

1 Cup Frozen or Fresh Blueberry's

Toss with 1 TBL Gluten Free Flour

Using a Rubber Spatula fold in the Blueberry's just until combined

Grease or Spray a 9X5 Loaf Pan

Pour the Batter into the Loaf Pan

Bake 55-65 minutes or until done

I use a digital thermometer, when it reaches an internal temperature of 205-210* the Bread is done

Cool in the pan in a wire rack for 10 Minutes

Remove from the pan and place on the wire rack.

Completely cool before Cutting and Serving.

Optional ~ (I find the bread sweet enough, I don't add a glaze)

To make a Glaze ~ 

Using Confectioner Sugar with a little Lemon Juice. Whisk together

and pour over the Cooled Bread

If you would like Muffins ~

Grease or use Muffin Tin Liners

Fill 2/3 Full

Bake 20-25 Minutes or until Done

Cool for 5 minutes. Remove from the Muffin pan and cool completely on wire rack

The Bread stays fresh for several days.

The Bread and Muffins can be frozen. I slice the Bread and wrap each piece individually, and same for the Muffins. Store in a Container or Ziplock Bag

VIDEO CHAPTERS:

0:00 Intro ~ Baking a Gluten Free Lemon Blueberry Quick Bread

0:10 Medium Bowl whisk Gluten Free dry Ingredients together

0:20 Using a KitchenAid stand mixer ~ Mix Sugar and Combine Wet Ingredients

0:33 Using Paddle Attachment ~ Mix on Low Speed

0:43 Fold Dry Ingredients in with a Rubber Spatula ~ Fold in Blueberries

0:58 Preheat oven to 350* Fahrenheit ~ Pour Batter into a Loaf Pan

1:08 How to make Gluten Free Lemon Blueberry Muffins

1:27 Bake Bread for 65 Minutes ~ Use a Digital Thermometer 

1:51 Remove bread from Pan and Cool on a Wire Rack

2:06 Bread is Moist and delicious

2:13 Outro

Radish Sprouts in a Mason Jar ~ Step by Step Instructions ~ Sprouting for Beginners

I started Sprouting over 3 years ago. It's very rewarding. The Sprouts taste great and are easy to grow.

In this video I will show you step by step directions on how to grow Radish Sprouts in a Mason Jar.

The Radish Seeds I use:

Rainbow Radish Sprouting Seeds Mix | Heirloom Non-GMO Seeds for Sprouting & Microgreens | Contains Red Arrow, Purple Triton & White Daikon Radish Seeds 1 lb. Resealable Bag | Rainbow Heirloom Seed Co.

Video Chapters ~ Radish Sprouts

0:00 Intro ~ How to Sprout Radish Sprouts in a Mason Jar

0:13 Mason Jar I use ~ 24 Ounce Dark Brown Jars

0:33 Screen Top for Mason Jars or use Cheesecloth with an Elastic

0:56 Soak Day ~ View of the Radish Seeds ~ Place 2 TBL in the Jar ~ Fill halfway with water ~ Rinse seeds to remove any particles ~ Then strain water

1:21 Radish Seeds have been rinsed ~ Fill jar halfway to three quarters full with water ~ Soak for 12 Hours or Overnight

1:33 I number each jar ~ Using Duct Tape as a label

1:43 Day 1 of Radish Sprouts ~ Seeds have soaked 12 Hours ~ Drain Water and rinse ~ View of Seeds

1:57 I use a Plate Holder to hold the Mason Jar at an angle upside down ~ Place in a small bowl 

2:26 Day 1 of Radish Sprouts ~ Leave for 12 Hours ~ Repeat rinse/drain/back in holder bowl

2:44 Rinse Sprouts twice a day ~ Approximately 12 hours apart

2:59 Day 2 Repeat process rinse/drain/back in holder-bowl ~ Twice a day

3:34 Day 3 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day

3:54 Day 4 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day

4:15 Day 5 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day

4:37 Leave jar on Counter out of direct Sunlight

4:49 Day 6 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day ~ Takes 5-7 days to Sprout the Radishes ~ The Temperature can affect how fast or slow they Sprout

5:03 Test taste the Radish Sprouts starting at day 5 ~ To check their taste and how long you want them to be ~ Personal preference how long you would like them to Sprout

5:16 Day 6 Harvest the Radish Sprouts ~ Place the Sprouts in a Salad Spinner ~ Fill with Water ~ Rinse and Drain ~  This helps remove a lot of the Hulls. There will still be some hulls left, they are ok to eat. If your don't have a Salad Spinner use a Strainer

5:42 Repeat Salad Spinner 2 more times and Spin Dry 

6:31 Day 6 After you Spin the Sprouts, place them on a few Paper Towels by a Sunny Window for 30 minutes to help them dry further and they will green up a little more

6:55 Place the Dry Radish Sprouts in a Container lined with Paper Towels

7:05 I don't use cloth towels for the Sprouts as I don't want the scent of Laundry Soup or Fabric Softener to get on the Sprouts

7:16 Label the Container and place in the Refrigerator ~ Sprouts last refrigerator 5-7 days (Always check to make sure they aren't slimy or smell bad)

7:27 My favorite lunch ~ I use my Homemade Flax Seed Crackers ~ Link below ~ Spread the Crackers with some Hummus ~ Top with Radish Sprouts ~ Serve with Cheese and Veggies

7:42 Radish Sprouts are delicious in Salads and Sandwiches

7:55 Outro 

Link to my Cracker Recipe and Video ~ 

Round Chia & Flax Seed Crackers with Pumpkin, Sunflower & Sesame Seeds ~ Gluten Free ~ Keto Crackers