This beautiful gluten free breakfast loaf is bursting with veggies and fruits and makes for a truly wonderful, grain-free alternative for breakfast (or snacks) on the go.
This blog post is sponsored by Erbology.
With most of my mornings beginning with a 6 am wake-up call, a strength training session and a run of some kind (you can read about my running journey here), squeezing in a nutritious and fuelling snack as soon as I wake up is high on my priority list. See why here.
But since most supermarket energy bars and ‘free-from’ snacks are pretty pricey, I decided to make my own breakfast loaf that I can happily devour throughout the week that’s free from dairy, refined sugar and gluten.
This breakfast loaf is moist and light, with delicious pockets of sweetness throughout thanks to the delicious dried sea buckthorn throughout. It’s sweet, but not overly sweet and tastes delicious when toasted and topped with a generous dollop of nut butter.
How to make my gluten free breakfast loaf
While most gluten-free recipes call for plain gluten-free flour, I decided to push the boat out and get a little creative with two flours: amaranth and teff flour. Both have amazing health benefits and are a brilliant source of protein, fibre and minerals including iron, magnesium and potassium. You can grab a bag of amaranth here.
As for the added goodies, I’ve included a combination of fruit and veggies for extra goodness. Inside this gorgeous loaf, you’ll find grated apple and carrots, dried sea buckthorn, walnut pieces, mashed banana (for natural sweetness), and cinnamon along with other essential ingredients that’ll help bind the breakfast loaf together.
What I like most about this recipe is, despite its ingredient list – which, to be honest, you’ll most likely have sitting in the cupboard anyway – it’s really adaptable and easy to make. I pretty much threw whatever ingredients I had on hand into the bowl, mixed, baked and ta-dah. With more than 5 grams of fibre per slice, this really is a nutritious loaf of goodness to help kickstart your day with.
Ingredients
- 100g teff flour
- 120g amaranth flour
- 2 tsp baking powder
- 3 tsp cinnamon
- 1 tsp coconut sugar
- Pinch of salt
- 40ml almond oil (or coconut oil, melted)
- 3 large eggs
- 10 vanilla drops (or 2 tsp vanilla extract)
- 300g mashed bananas (ripe, but not too ripe otherwise the loaf will go off quickly)
- 35g sea buckthorn berries
- 80g grated apple
- 100g grated carrot
- 50g walnut pieces
- 30g coconut flakes
Instructions
Begin by preheating your oven to 170c fan/gas mark 5.
In a large mixing bowl, add the flour, cinnamon, coconut sugar, salt and baking powder and mix together.
In a separate bowl, whisk together the eggs with the banana and then add the oil and vanilla. Fold in the apple, carrot, coconut flakes and walnuts.
Slowly, add the dry mixture to the wet and mix until everything is combined.
Line a loaf tin with parchment paper and pour in the mixture, making sure it's evenly layered. Add a few more coconut flakes to the top and pop in the middle of the oven to bake for 30 minutes.Â
After 30 minutes is up, remove the loaf from the oven and cover with foil before baking for a further 40 minutes. Adding the foil will avoid the coconut flakes from burning.
Once baked, remove from the oven and leave to cool before tucking in.
This breakfast loaf is best kept in an air-tight container on the kitchen side tops. I like to enjoy a slice slightly toasted with a generous layer of nut butter on top. Enjoy! x
1 comment
easy to read recipe & awesome outcome! The loaf was so tasty, never thought Id try a combination like apple and carrot, especially in a bread loaf! Thanks for the recipe, will definitely be making more