Recipes

Blueberry Breakfast Loaf

June 8, 2016

As much as I love my overflowing bowls of porridge for breakfast (and lunch and dinner), there is something really special about starting the day with a sweet freshly baked loaf, and this one is extra special. It is filled with juicy blueberries, has the most wonderful soft texture and best of all, is topped with a crunchy oat topping- the perfect love child between bread and crumble (does it get any better than that?). It’s also really simple to make, gluten-free, refined sugar free and plant based, of course, so scroll down for the recipe and enjoy every bite.

bl1Blueberry Breakfast Loaf
Makes 1 loaf

Ingredients:
1 cup ground almonds
1 cup buckwheat/rice flour
1 cup oats
1 tsp baking powder (gluten free if necessary)
1/2 tsp sea salt
1 cup plant milk
3 tbsp melted coconut oil
2 ripe bananas, mashed
4 tbsp maple syrup/agave/honey
1 chia/flax egg (1 tbsp chia seeds combined with 3 tbsp water)
1 cup blueberries (frozen or fresh)
Crumble topping:
1/2 cup oats
3 tbsp coconut oil
2 tbsp maple syrup

Assemble:
Pre-heat oven to 180Λ™C. Mix chia/flax seeds with water, and set aside for 10-15 minutes. In the meantime, combine all of the dry ingredients in a bowl. In a different bowl, combine the mashed bananas, milk, coconut oil, maple syrup and chia egg (once it has set for 15 minutes). Pour the wet ingredients into dry ingredients and mix until well combined. Once this is done, make the crumble topping by combining the oats, coconut oil and maple syrup. Line a bread tin with sufficient parchment paper (so it is easy to remove the loaf once baked without having to turn it around and ruin the crumble topping, like I did the first time). Pour the batter into the tin and spread the crumble topping evenly on top of the batter. Bake for 50-60 minutes, covering with aluminium foil half way through to prevent the crumble topping from burning. Put a knife through the loaf once the 50 minutes are done, and if it comes out clean remove from oven, if not quite done yet, leave for another 10 minutes. Once baked, let cool for 15 minutes. Enjoy with some plant yoghurt or on its own! Β©2016 Bowl of Comfort

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1 Comment

  • Reply Deborah Williamson June 8, 2016 at 6:20 pm

    Love it can’t wait to try. 😊

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