I know, another loaf recipe. My apologies! I just think they’re so easy and, with some of us returning to work, this loaf is a super easy takeaway breakfast: just bake it at the weekend and you’ve got breakfast all ready for the week.
Ingredients
2 bananas
2 eggs
100g coconut sugar
50ml maple syrup
100ml milk
1 tablespoon almond butter
150g cooked quinoa
100g ground almonds
75g plain or buckwheat flour
1 teaspoon baking powder
100g nuts or seeds (I use pecans)
100g frozen fruit (I use cherries)
Method
1. Preheat the oven to 150°c.
2. Mash bananas in a medium sized mixing bowl until smooth. Add in the eggs, sugar, maple syrup, milk and almond butter and whisk until smooth.
3. Stir in the quinoa, ground almonds, flour and baking powder until well combined.
4. Mix in the pecans and frozen fruit before pouring into a large loaf tin lined with grease proof paper (I use a 2lb loaf tin).
5. Place into the oven on a middle rack and cook for 50-60 minutes, or until a knife inserted in the middle comes out clean. Allow to cool in the tin for about an hour before turning out onto a cooling rack.
6. I serve mine with almond butter and yoghurt. Enjoy!