Nutty Breakfast Loaf
Servings
12slices
Servings
12slices
Ingredients
  • 2cups quinoa flakesrinsed
  • 1cup almond meal
  • 2teaspoons baking powder
  • 1/2cup mixed nutschopped
  • 1/2cup dried cranberries
  • 2 free-range eggs
  • 1cup almond milkunsweetened
  • 1/2teaspoon vanilla extract
  • 1/2cup maple syrup
  • 1teaspoon cinnamon
Instructions
  1. Preheat oven to 180C. Prepare a loaf tin by lining with baking paper.
  2. Combine dry ingredients in a bowl, leaving a few chopped nuts aside.
  3. In a separate bowl, combine eggs, almond milk, vanilla and maple syrup and then add to dry ingredients. Stir until combined.
  4. Pour mixture into prepared tin and sprinkle with remaining chopped nuts.
  5. Bake in oven for 1 hour, or until a skewer comes out clean.
  6. Allow loaf to cool in tin.
  7. Cut into 12 slices and store in an airtight container in the fridge, or individually wrapped in the freezer. Can be enjoyed as is, or toasted.
Recipe Notes

272 calories per serve

Print Recipe
Nutty Breakfast Loaf
Nutty Breakfast Loaf
Course Breakfast
Servings
slices
Ingredients
  • 2 cups quinoa flakes rinsed
  • 1 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 cup mixed nuts chopped
  • 1/2 cup dried cranberries
  • 2 free-range eggs
  • 1 cup almond milk unsweetened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
Course Breakfast
Servings
slices
Ingredients
  • 2 cups quinoa flakes rinsed
  • 1 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 cup mixed nuts chopped
  • 1/2 cup dried cranberries
  • 2 free-range eggs
  • 1 cup almond milk unsweetened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
Nutty Breakfast Loaf
Instructions
  1. Preheat oven to 180C. Prepare a loaf tin by lining with baking paper.
  2. Combine dry ingredients in a bowl, leaving a few chopped nuts aside.
  3. In a separate bowl, combine eggs, almond milk, vanilla and maple syrup and then add to dry ingredients. Stir until combined.
  4. Pour mixture into prepared tin and sprinkle with remaining chopped nuts.
  5. Bake in oven for 1 hour, or until a skewer comes out clean.
  6. Allow loaf to cool in tin.
  7. Cut into 12 slices and store in an airtight container in the fridge, or individually wrapped in the freezer. Can be enjoyed as is, or toasted.
Recipe Notes

272 calories per serve