My vegan red lentil blueberry bread is oil-free, grain-free, gluten-free, and nut-free. Great for breakfast or snacks, It is delicious, as well as quick & easy to make.
Vegan Oil-Free Breakfast Bread with Blueberries
I loved my 4th grade Sunday school teacher, Dr. Hale. Warm, funny, and witty, he had the perfect knack for teaching Bible stories in a way that was both illuminating and fun for an audience of 10-year-olds. (He was a brilliant History professor at UC Berkeley, too; I learned that much later).
Also, he brought coffee cake.
Every. Single. Sunday.
Not just any coffee cake, either. He greeted us each week with a fruit-loaded, almond icing-drizzled, pure butter puff-pastry coffee cake from the Swedish bakery he passed by on his way to church.
Can there be any question as to why I will forever associate Sundays with fruit coffee cake?
I am not giving it up, either. Lest you think that your coffee cake days are long past, think again, because I have a cinch of a recipe for blueberry breakfast bread that is exactly what your Sunday morning needs.
I am calling it “bread” rather than “cake” because it is not too sweet, and can definitely be enjoyed as a snack at any time of the day.
- Vegan (egg-free, dairy-free)
- High in fiber
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- split red lentils (uncooked)
- nondairy milk
- coconut sugar
- vanilla extract
- coconut flour
- baking powder
- fresh blueberries
You will also need some water, as well as some optional (but recommended) salt.
How to Make Vegan Red Lentil Blueberry Bread
Note that the complete directions are also in the recipe card below.
Step One: Soak the Lentils
Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 24 hours.
If you prefer, quick-soak the lentils by using boiling water. This method requires less than 30 minutes of soaking.
Step Two: Preheat Oven & Prepare Pan
Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
Step Three: Blend All Ingredients (Except Blueberries)
Do not drain the lentils.Add the entire contents of the bowl (soaked lentils and remaining water), milk, coconut sugar, and vanilla to a blender.
Blend on HIGH speed until completely smooth (no tiny bumps), stopping once or twice to scrape down the sides of container.
Step Four: Add to Prepared Pan
Spoon half of batter in pan and sprinkle with half of blueberries. Repeat with remaining batter and blueberries.
Step Five: Bake
Bake in the preheated oven for 25 to 30 minutes or until the bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
Cool bread in pan on a wire rack for 20 minutes. Use the parchment paper liner to remove the bread from the pan. Cut into squares and serve warm or cool completely.
Do not be fooled into thinking a 16th of this cake is a measly serving: the bread rises to a significant height, so one square feels generous. Also, like the Red Lentil Sandwich Bread, this bread is very filling and satisfying. Yum!
Bonus: you will have plenty of leftovers for breakfasts this week! The bread travels very well, so you can feel like its still the weekend as you nibble.
Happy baking , everyone!
How Should I Store the Bread?
Store the bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 3 months.
Can I Use Other Varieties of Lentils?
No, brown, green and black lentils have a a strong flavor that does not work well for this bread. The texture is also much rougher with other varieties of lentils.
Is There a Substitute for Coconut Flour?
No, it must be coconut flour for this particular recipe. I have some other delicious blueberry breads, made with other flours, in the related recipes below.