7 Seed Blueberry Loaf
6 cups 7seed flour
1 cup water
2 TB Maple Syrup
3 TB Olive Oil
11/2 C Dried Blueberries, currants, raisins or cranberries (without added cane sugar)
- Preheat oven to 350 Degrees F
- Mix flour and dried fruit together in a large bowl. Mix water, maple syrup and oil together in a separate bowl.
- Add wet ingredients to the flour and fruit and stir to combine. The batter will be very thick and dense.
- Grease a loaf pan and line the bottom with parchment paper.
- Add all the batter to the loaf pan and shape with fingers. Press down all the edges to create a dome shape on top of the loaf.
- Place in the oven and bake for 1 hour.
- Remove from oven and allow to cool completely before slicing. Slice thin and toast before serving.
As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....
As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)
Next add wet to dry ingredients and mix until just combined.
This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!
I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!
Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.
They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!
And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!
Pumpkin Banana Chocolate Chip Muffins
(recipe adapted from Jen Eddin's Pumpkin Banana Muffin)
- 1 medium banana, mashed
- 1/2 c pumpkin puree
- 1/3 c maple syrup
- 2 eggs
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 1/4 c 7 Seed Flour
- 1 tbsp pumpkin pie spice
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 c mini dairy free chocolate chips
- Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
- In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
- In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
- Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
- Evenly distribute batter in muffin tin, about 3/4 full.
- Place in your 350 degree oven and bake 25-30 min.
- Remove from tin and cool on wire rack.
- EAT AND ENJOY!
We whipped up some Super Seed Energy Balls and they are easy, healthy, and DELICIOUS! Plus there are 4g of protein in each ball!
This recipe is incredibly versatile. Many of the ingredients can be swapped out for what you have in your pantry already, or if you have a favorite flavor you want to add. Not into chocolate (because you're crazy- kidding!)? Swap out the mini chips with dried cranberries or cherries! Not a fan of coconut? Try shredded carrot instead. If you want more crunch, try adding another seed like sunflower or hemp.
Our 7 Seed Flour + your favorite nut butter is the perfect canvas for energy bitesand endless flavor combinations. If you come up with something or try this recipe tag us on Instagram @guiltless_goodies or leave a comment!
Super Seed Energy Balls Recipe
- 1/2c Guiltless Superfood Organic 7 Seed Flour
- 1/2c almond butter
- 1/4c pumpkin seeds
- 1/2c unsweetened shredded coconut
- 1/3c dairy free mini chocolate chips
- 1tbsp chia seed
- 1tbsp raw honey
- pinch of salt (optional)
Place all ingredients in a medium bowl and mix until combined. (We ended up using our hands!)
Roll about 1-2 tbsp into balls. Roll balls in coconut shreds (if desired) and place on baking sheet to chill in fridge. (Makes about 15 balls)
Once chilled and set (about 30 min) they are ready to eat!
Place in airtight storage container and store in fridge.