Chobani sent me 6 tubs (new size) of their yogurts on Friday. I was tied up all weekend with swimming and today is my first day at home, relaxing and conjuring up new recipes. I started out wanting to use peaches but found that my family ate them all. Having blueberries and some blueberry Cho… I got crackin’. This recipe smells & tastes heavenly. Whole wheat flour. Flax seed meal. Low sugar. No oils. Protein-packed courtesy of Chobani. Can’t go wrong!!
3/4 cup + 1 tablespoon of all purpose King Arthur’s flour (the 1 tablespoon will be used to toss/coat blueberries)
3/4 cup of King Arthur’s whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 cup of blueberry Chobani yogurt (you can use plain, vanilla or lemon)
1/2 cup + 1 tablespoon of sugar
1/2 teaspoon of vanilla extract
1/2 cup of unsweetened applesauce
2 tablespoons of flax seed meal
1 pint of fresh blueberries, washed and tossed with 1 tablespoon of of all purpose flour)
For the oatmeal top:
2 tablespoons of cold butter
3.5 tablespoons of flour
2 tablespoons of brown sugar
1/4 teaspoon ground cinnamon
1/4 cup of rolled oats
Preheat the oven to 350 degrees. Spray a loaf pan with nonstick flour baking spray. Set aside.
In a medium bowl combine, flours, powder and salt. In your stand mixer, whisk attached, blend yogurt, sugar, eggs, vanilla, applesauce and flax seed meal. Whisk until combined. Then pour the dry ingredients into the wet and blend without over-mixing.
By hand, add the flour coated blueberries to the mixture and stir. Pour into your prepared loaf pan.
In a separate bowl (you can use your dry ingredient bowl) – blend all of your oatmeal top ingredients together with your fingers. Pour over the top of the batter in the loaf pan. Bake for 60-65 minutes or until a toothpick inserted comes out clean.
Let cool. Slice and enjoy.
— Knead to Cook