Best Ever Breakfast Bread
Anna tasted this nourishing and substantial breakfast loaf while at a family holiday at our favourite local retreat at Wangapeka . This loaf is gluten dairy and sugar free. It is gorgeous sliced, toasted and spread with tahini and slices of banana. Kath, the lovely lady who shared her loaf with me, says two slices keep her going until lunchtime and I agree. Due to the high protein content from seeds, nuts and eggs, I feel satisfied for longer.
Take note: This loaf is good any time of day, not just for breakfast.
1/4 cup honey (optional, without it the bread is more savoury)
3 large eggs
3 mashed ripe bananas (I used one apple and one banana blended with a quarter cup of water instead)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup any chopped dried fruit or chopped walnuts (optional)
3 cups Almond flour (to reduce costs i used a combination of 1 and a 1/2 cups almond flour, 3/4 cup ground sunflower seeds and 3/4 cup finely desiccated coconut)
Heat oven to 180 degrees c. Grease loaf tin and line bottom of tin with greased wax paper.
Mix together wet ingredients. Mix together dry ingredients. Gently combine. Pour into the tin. Bake for 3/4 to 1 hour. Test with a skewer. Turn out onto rack and remove wax paper while warm.
P.S Try it with orange zest, the juice of an orange and a dash of ground cardamom for a change (omit a banana if you do this)