Raspberry and Almond Breakfast Loaf

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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.

Ingredients:

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

Method:

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.

Enjoy

Myra Xo

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*I used frozen Raspberries and fresh Cherries.

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

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Almond & Honey Granola

It is always a comforting thought to have a big jar filled with home-made Granola. Not just for breakfast, but even as a snack on its own, especially when it comes out of the oven, it’s so tempting to pick out all the big chunks. When you are in the mood for a dessert, top some home-made apple sauce with Granola and whipped cream. Almost instant Apple Crumble, delicious.

Either way this only takes minutes to make and keeps forever. It is very important that you let it cool completely before you start breaking it up, otherwise you won’t end up with the big chunks, and that’s what it’s all about, right? Now I have tried this recipe with less honey and less coconut oil, but although it is still delicious, you don’t end up with the big bits, and that to me is the whole point of Granola.

Ingredients;

5 C. Whole rolled gluten free Oats

3/4 C. Coconut oil, melted

1/2 C. Honey

1/4 C. Coconut sugar

a pinch of Himalayan salt

1 tsp. Vanilla

1 C. Almonds (unsalted), roughly chopped

Method;

Preheat the oven at 325°F. Mix all the ingredients, except the Almonds in a large bowl. Cover a baking tray with parchment paper. Spread out the Granola evenly over the tray. Place in the oven and bake for 20 minutes. At this point add the Almonds, give it a good mix and return to the oven for about another 10 minutes. Remove when golden brown. Let cool completely. Store in an air tight container. It keeps for months, (but I assure you it won’t last that long).

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Looking for more great recipes to try?  Be sure to check out this Granola Bars, Mulberry & Chocolate