GF Blueberry Yogurt Skillet Bread
Indulge in the heavenly Blueberry Yogurt Bread, a gluten-free and nut-free delight that's a breeze to make. With a tender, fluffy texture and a golden crust, this easy one-bowl recipe is a game-changer. Using simple ingredients like eggs, yogurt, and berries, it's perfect for any time of day. A stroke of genius, indeed!
Ingredients
- 3 large eggs
- ¾ cup coconut sugar
- ½ teaspoon vanilla extract
- ½ cup avocado oil or liquid coconut oil
- 1 ¼ cups + 1 tablespoon gluten-free all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup full-fat yogurt – can use Greek yogurt or any yogurt
- 1 cup frozen blueberries or use fresh
- 1 pat butter or tbsp oil for skillet
Instructions
- Preheat oven to 350℉ and place your 10" cast iron skillet in the oven to pre heat
- In a large bowl, beat together the eggs, coconut sugar and vanilla for 1 minute
- Then add in the oil and mix again
- Mix in the flour, baking powder and baking soda until smooth I sifted it in ¼ cup at a time
- Then mix in yogurt
- Fold in blueberries to batter
- Remove skillet from the oven and place a pat of butter or oil in it to prevent sticking (I used butter)
- Pour batter to prepared skillet and bake for 40-45 minutes or until toothpick comes out clean (if browning too much, cover with foil and continue to bake)
- Allow the bread to cool for 10 minutes then slice and enjoy!
Notes
Store in the fridge for 5 days or in the freezer for two months