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



When I think of Bagels, I think of New York.
During my catering years in New York, I worked in a clothing store as well, to earn some extra cash. The girl I worked with introduced me to Bagels and Lox. We had a deli just across the street from where we were working, so I ran back and forth all the time discovering all sorts of American delicacies, new to me. I had never even heard of Lox. For those like me, Lox is a fillet of brined Salmon. A thick layer of cream cheese and then the salty Lox. So good. I bought them all the time. I had never seen Bagels in europe before. I was always a bit reluctant to make them because I knew you had to boil them first, and it just looked very complicated. Well it really isn’t as scary as it looks. Actually easier than some simple breads. The boiling in the sugary/salty water gives Bagels that unique shiny chewiness, that you just can’t achieve any other way. So for those who are thinking of skipping the boiling part….. you’re just going to end up with plain buns with a hole in them, so no. If you have never made these before, try it on a Sunday when you have plenty of time, you will see how good they turn out. Just like from a New York Bakery.
  • 2 cups whole grain spelt flour
  • 3 cups white spelt flour
  • 2 tsp dried yeast
  • 1 tbsp. salt
  • 1 1/2 C. + 2 tbsp. lukewarm water
  • 2 1/2 tbsp. Coconut sugar
  • 2 tbsp. Olive oil
  • 1 tbsp potato starch/flour
  • 1 tbsp rice or date syrup, or coconut sugar
  • 1 tbsp salt
  • Garnish to sprinkle on top. See comment below.


To make the dough combine the first 6 ingredients, and mix a little bit, then sprinkle in the salt and knead for 10 minutes until the dough is smooth and elastic. Divide the dough into 10 equal portions and form into small balls.


Form the bagels by pressing your thumb in the middle and create a hole.

Place the bagels on a baking tray covered with baking paper and cover with cling film. Allow them to rise for one hour at a warm room temperature.

Preheat the oven to 425° F / 220° C.

Mix the potato starch into a cup of cold water, then add to  a large pot of water and add the remaining 1 tbsp.  of syrup (or sugar) and salt . Bring to a rolling boil and then lower the heat so the water is just simmering. Drop the bagels, two or three at a time into the water.


After about one minute, turn them over and cook for another minute. Take them out using a slotted spoon and place them on a baking tray lined with baking paper. Sprinkle with the topping of your choice*. Place the tray of bagels in the oven, lower the temperature to 400° F / 210° C degrees Celsius and bake for 25 minutes, until they start to brown. Take the out of the oven and let them cool on a rack. They freeze very well.


Fresh from the oven.

  • Toppings can be anything like Sesame seeds, Sunflower seeds, Pumpkin seeds, Poppy seeds and the typical “Everything” Bagel, for which I have written the ingredients below.

Everything seasoning;

Makes about half a cup. 

2 tbsp. Poppy seeds

2 tbsp.Sesame seeds

1 tbsp. dried onion powder

2 tsp. dried garlic powder

1 tsp. dried oregano (optional)

1 tsp. coarse sea salt