Muffin Mix...into a Quick Bread

I was introduced to Bears Gluten Free Muffin Mix at the Gluten Free & Allergen Friendly Expo in Del Mar earlier this year.

I decided to alter the recipe and substitute 3 flax seed eggs for the 3 eggs the package requires (1 TBSP ground flax seed + 3 tbsp water ... stir and let rest for fine minutes = 1 egg replacement .... multiply as needed).

I added dried fruit and 1/4 cup of chia jam to the mix.

Then...I baked it in a loaf pan rather than muffin tin!

The result...a chewy, spongy, moist bread that goes well with nut/seed/soy butters, fresh fruit, or a Greek yogurt/fruit parfait.