In Breakfast, Dairy Free, dessert, Gluten Free, Grain Free, Nut Free, Recipes, Snacks, Uncategorized, Vegetarian

Blueberry Chia Seed Coconut Loaf

Blueberry Chia Seed Coconut Loaf

If you are bored of banana bread and are looking for a new fruity treat, then you have to give this loaf a go! Simply slice into it to reveal a hidden swirl of berry-packed blueberry jam guaranteed to make you smile! Plus, it’s grain free too! Serve it for breakfast or for afternoon tea, ideally with a little more blueberry jam on the side for some extra decadence!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf


  • 4 large eggs
  • 140 ml rapeseed, sunflower or light olive oil
  • 120 ml maple syrup
  • 1 vanilla bean pod, deseeded or 1 tsp. vanilla bean paste or extract
  • 70 g coconut flour I recommend The Groovy Food Company
  • tsp. baking powder (gluten free)
  • 2 pinches sea salt

blueberrychia seed jam

  • 200 g blueberry chia seed jam (or see for the recipe, alternatively you can use your favourite jam) I recommend St. Dalfour Jam


  • 1 whole lemon, freshly squeezed
  • 30 ml maple syrup

serving suggestions

    blueberry chia seed jam


      • Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
      • Line a 2lb loaf tin with baking parchment or a cake tin liner.
      • To make the loaf; crack the eggs into a large mixing bowl and whisk, before adding the oil, vanilla and maple syrup and whisking again until everything is combined. Add the coconut flour, baking powder and 2 pinches of sea salt and mix until smooth and no streaks of coconut flour remain.
      • Using a large metal spoon, gently fold in 150g of the blueberry chia seed jam, then pour the mixture into the prepared loaf tin and top with the remaining 50g of jam.
      • Place the tin into the pre-heated oven and bake for 50 minutes – checking it after 40 minutes and covering loosely with foil if it is getting too dark. When the cake is golden, and a toothpick or knife inserted into the center comes out clean, then it’s ready. Remove the cake from the oven (and remove the foil cover if one was used) and leave it to cool, still in the tin, on a wire rack for 5 minutes whilst you make the drizzle.
      • For the lemon drizzle; place the lemon juice, together with the maple syrup into a small saucepan and bring to the boil for 2-3 minutes,before turning down the heat down and allowing it to simmer for 3minutes until it has reached a syrupy consistency. Using a pastry brush, gradually spread the syrup all over the surface of the cake,adding more as each layer soaks in, then leave the cake– still in its tin - to cool completely.
      • Once the cake has cooled, gently remove it from the tin and serve. Any leftovers can be wrapped or covered and store at room temperature for3 days or in the refrigerator for up to 1 week.
      • Enjoy!
      • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


      LISA’S TIP – I’m always on the lookout for quick and easy recipes that are versatile enough to be used as a breakfast and snack – and this one certainly ticks those boxes. I find the taste and texture of this cake improves over time, so it is perfect for when you want to get ahead and prepare things in advance. This cake is great served warm or at room temperature and I love it with some extra homemade blueberry chia seed jam on the side. Don’t feel that you have to stick with using blueberry chia seed jam – use whatever jam happens to be your favorite or you have in the cupboard – it will be just as delicious!
      Keyword gluten-free, Grain Free, Kosher for pesach, No refined sugar, Paleo
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