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Blueberry Agave Lemon Loaf (gluten-free & agave sweetened)

What you need: 
drys
1/2 cup brown rice flour
1/2 cup sweet white sorghum flour
1/2 cup gluten-free oat flour
1/4 cup potato flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
 
wets
1/3 cup agave
1/4 cup rice milk
1/4 cup unsweetened apple sauce
1/4 cup canola oil (or another mild tasting oil)
1/2 teaspoon vanilla extract
3/4 teaspoon lemon extract
 
1 1/2 cup blueberries (fresh or frozen)
What you do: 
1. Preheat oven to 350F, and in a large bowl, whisk together all the dry ingredients until thoroughly incorporated.
2. Then slowly fold in all the wet ingredients one by one. Lastly, fold in the blueberries.
3. Line a loaf pan and bake for 25-30 minutes until fully cooked. If making muffins, depending on the size of the muffin, bake for 15-20 minutes.
4. Allow the loaf/muffin to cool at least 20 minutes before consuming.
Preparation Time: 
15
Cooking Time: 
30
Servings: 
8

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