Gluten Free Blueberry Quick Bread

adapted from Contentedness Cooking

An easy quick bread made GF using our organic buckwheat flour – try for breakfast, snack or try pan frying a slice and top with a sprinkle of kosher salt!


2 cups MG Buckwheat flour
1 cup+ of fresh blueberries
1 1/4 cups unsweetened applesauce or mashed bananas
1/2 cup melted coconut, veg oil or veg butter
1/2 cup cane, coconut or brown sugar (using honey or agave may change the consistency - but worth a try!)
1 tsp baking soda
Turbinado or other coarse sugar to sprinkle on top of the loaf when just taken from the oven
Optional additions: chocolate chips, walnuts, coarse salt for topping, drizzled maple syrup on slices, sliced fresh fruit and/or yogurt.


  1. Preheat oven to 375 degrees.
  2. Combine all but the blueberries and toppings  in a large bowl and mix carefully – do not over mix.
  3. Add blueberries and carefully fold into dough.
  4. Pour into a bread loaf pan lined with parchment paper (or greased with vegan butter or oil)
  5. Cover the pan with foil – this will keep any exposed blueberries from burning.
  6. Bake in a preheated oven for 60 minutes.
  7. Add toppings when bread is  cool and/or sliced. 


Course: Breakfast, Main Dish topped with fruit, Side Dish, Snack