Blueberry Breakfast Loaf with Toasted Millet

I've recently hit the one year mark of eating Gluten-Free. Once I got past my first few slip ups in the beginning (most happening while I was still deciding if I was going to fully commit) my digestion felt incredibly improved all around. I've found that once gluten was off the table, I've inherently made better choices, and become way more in tune with my body, and after a consultation with the ladies of Skin Food Talk, I was reminded that there's still so much more I can do to improve the way I treat my body. 

One year in, GF feels commonplace for me, and Robert too a lot of the time, given that he's cooking so many of our meals (although he eats plenty of deliciously gluten filled pasta to make up for it when I'm traveling). Our dietary routine has always felt mindful, but I feel like over this past year especially we've been consistently finding more and more reasons to continue this healthy, conscious eating. Balance is something that's on my mind constantly. Balancing the indulgent with the mindful, the cocktails with the green smoothies. Remembering to listen to what our bodies need, and allowing ourselves to give into those cravings occasionally without beating ourselves up.

This Blueberry Breakfast Loaf with Toasted Millet seemed like the perfect way to celebrate one year in. I've tweaked this recipe a few times over, sometimes turning it into muffins and playing with fillings. This particular blueberry loaf version with toasted millet on top is a crowd pleaser, and favorite of Robert's. It's not too sweet, but tastes deliciously indulgent just the same. 


Blueberry Breakfast Loaf with Toasted Millet
makes 1 loaf

1 1/2 cups Gluten-Free All-Purpose flour
+1 tablespoon, set aside for berries
1/2 cup almond flour
1/2 cup coconut sugar
1/2 teaspoon kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1 cup greek yogurt
1/4 cup canola oil
1/4 cup milk
1 cup frozen blueberries
2 teaspoons agave syrup
2 tablespoons millet, lightly toasted

  • Preheat oven to 350° and prepare a 9" loaf pan generously with grease or cooking spray. 
  • In a large mixing bowl, whisk together the GF AP flour, almond flour, coconut sugar, kosher salt, baking soda and baking powder. Set aside.
  • Using a stand mixer with the paddle attachment, whip the greek yogurt on medium speed for 1-2 minutes. Add eggs one at a time, canola oil and milk, beating well after each addition.
  •  In a small bowl, toss the frozen blueberries with 1 tablespoon of reserved GF flour until coated.
  •  Turn the stand mixer to the lowest speed, and add the flour mixture in two batches until just mixed. Fold in the blueberries. 
  • Pour the batter into prepared loaf pan and drizzle agave syrup. 
  • Top evenly with the toasted millet and bake for 1 hour, or until the loaf is browned and cooked through.
  • Remove from oven and let cool in pan for 15-20 minutes before removing.