Raspberry and Almond Breakfast Loaf


Makes about 10-12 slices.

I always need something to snack on because I am a five meals a day type of girl. It has to be healthy, nutritious and guilt free. And most importantly, delicious.

If I don’t have something ready to grab quickly when hunger strikes I will eat things that aren’t as healthy like chips or chocolate, so I try to make sure there are always Granola Bars, Black Beans Brownies or something like this loaf.

The good thing about this loaf is that you can easily have it for breakfast or just as a snack in the afternoon with a cup of tea or coffee.

It is somewhere between a cake and a bread. I wanted a cake without all the sugar, butter and the empty calories but it had to be sweeter than just bread. I’ve used Oat flour for the health benefits and the fact that it’s Gluten free and easily digested. It also keeps you satiated for quit some time.


Dry ingredients;

1 1/4 C. GF Oats, ground to flourIMG_7936

1 C. whole GF Oats

1/4 C. of Soy or Pea Protein powder

2 tsp. baking powder

1 /2 tsp. baking soda

1/2 tsp. Himalayan salt

1/2 C. Coconut flakes

1/3 C. chopped Almonds

a handful of dark chocolate chips (optional)

1 C Raspberries and Cherries (pitted) you can use frozen ones*

Wet Ingredients;

2 whole organic eggs**

1 1/4 C. unsweetened Apple sauce

1 very ripe Banana, mashed

2 tbsp. Coconut oil

1/4 C. Xylitol + 1/4 C. Coconut sugar

1/4 C. Plain Soy Yoghurt (or regular)

1 tsp. Vanilla extract


Pre heat the oven to 350° F.

Grease a 10″ loaf tin and line with parchment paper.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the wet to the dry ingredients until just mixed. Do not over beat.

Put into the prepared baking tin and bake for about an hour. Turn half way.

Let cool completely before removing from tin.


Myra Xo


*I used frozen Raspberries and fresh Cherries.

Looking for more great recipes to try?  Be sure to check out these Summer Cupcakes


3 thoughts on “Raspberry and Almond Breakfast Loaf

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