Yogurt bread with blueberries - Karlijnskitchen.com

Yogurt bread with blueberries (FODMAP, glutenvrij, lactosevrij)

I am totally into healthy snacks again. Two weeks ago I shared a recipe for a Chocolate chip banana bread and today I have another healthy recipe for you: yogurt bread with blueberries! For the last few months, I have been enjoying cakes and chocolates a bit too much and that’s why I want to focus on making more healthy choices again! I am still doing personal body plan (an online program focused on food and strength training where you learn to develop a healthy lifestyle) and I want to follow my plan well for the next 2/3 months, so I will feel good in a bikini this summer! 😉

This yogurt bread is another snack that is easy to take with you on the go or for at school or at work. If you want to preserve the yogurt bread for a longer time, you can cut it into slices after it has cooled down and freeze it. I usually take a slice from the freezer in the morning and take it with me to work.

Yogurt bread with blueberries - Karlijnskitchen.com

What do you need for one yogurt bread with blueberries (10 slices)

  • 150 g oat flour
  • 50 g gluten-free flour
  • 50 g spelt flour* (spelt flour is not gluten-free, see note for a gluten-free option)
  • 1 banana
  • 1 egg
  • 250 g lactose-free Greek (or any other thicker) yogurt
  • 100 g blueberries
  • 2 tbsp lactose-free milk
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • A splash of vanilla extract
  • A splash of lemon juice
  • A pinch of salt

Notes for Fodmappers

  • *Spelt is not allowed in the elimination phase because it is high in Fodmaps. I know that quite some Fodmappers tolerate spelt and that is why I use it in some of my recipes. If you are still in the elimination phase or if you do not tolerate spelt you can use 50 g extra oat flour or gluten-free flour instead of the spelt flour.

Yogurt bread with blueberries - Karlijnskitchen.com

How to prepare the yogurt bread

  1. Pre-heat the oven to 180 degrees Celsius (or 375 degrees Celsius), grease a baking tin and layer with baking parchment.
  2. Mix all the dry ingredients together in a bowl.
  3. Mash the banana and put this in a bowl together with the yogurt,  egg, vanilla extract and lemon juice.
  4. Add the wet ingredients to the dry ingredients and mix everything together. Add two tablespoons of milk or a bit more if the mixture remains too dry. The mixture will remain quite thick.
  5. Finally, stir the blueberries into the batter and put the batter in the prepared baking tin.
  6. Put the yogurt bread in the oven for 40-45 minutes until a toothpick comes out clean.

Enjoy!

Will you let me know if you decide to make this yogurt bread ? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Yogurt bread with blueberries - Karlijnskitchen.com

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Kwarkbrood met blauwe bessen - Karlijnskitchen.com

Yogurt bread with blueberries (FODMAP, glutenvrij, lactosevrij)


  • Author: Karlijn
  • Total Time: 55 mins
  • Servings: 10 1x

Description

This yogurt bread with blueberries is a delicious healthy snack. Easy to take with you on the go or at work & gluten-free, lactose-free and low FODMAP!


Ingredients

Scale
  • 150 g oat flour
  • 50 g gluten-free flour
  • 50 g spelt flour
  • 1 banana
  • 1 egg
  • 250 g lactose-free Greek (or any other thicker) yogurt
  • 100 g blueberries
  • 2 tbsp lactose-free milk
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • A splash of vanilla extract
  • A splash of lemon juice
  • A pinch of salt

Instructions

  1. Pre-heat the oven to 180 degrees Celsius (or 375 degrees Celsius), grease a baking tin and layer with baking parchment.
  2. Mix all the dry ingredients together in a bowl.
  3. Mash the banana and put this in a bowl together with the yogurt, egg, vanilla extract and lemon juice.
  4. Add the wet ingredients to the dry ingredients and mix everything together. Add two tablespoons of milk or a bit more if the mixture remains too dry. The mixture will remain quite thick.
  5. Finally, stir the blueberries into the batter and put the batter in the prepared baking tin.
  6. Put the yogurt bread in the oven for 40-45 minutes until a toothpick comes out cle

Notes

Spelt is not allowed in the elimination phase because it is high in FODMAPs. I know that quite some Fodmappers tolerate spelt and that is why I use it in some of my recipes. If you are still in the elimination phase or if you do not tolerate spelt you can use 50 g extra oat flour or gluten-free flour instead of the spelt flour.

  • Prep Time: 10 mins
  • Cook Time: 45 mins

 

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