Nutty Breakfast Loaf
Course
Breakfast
Servings
12
slices
Servings
12
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
Instructions
Preheat oven to 180C. Prepare a loaf tin by lining with baking paper.
Combine dry ingredients in a bowl, leaving a few chopped nuts aside.
In a separate bowl, combine eggs, almond milk, vanilla and maple syrup and then add to dry ingredients. Stir until combined.
Pour mixture into prepared tin and sprinkle with remaining chopped nuts.
Bake in oven for 1 hour, or until a skewer comes out clean.
Allow loaf to cool in tin.
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
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Rating:
0
You:
Rate this recipe!
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
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat oven to 180C. Prepare a loaf tin by lining with baking paper.
Combine dry ingredients in a bowl, leaving a few chopped nuts aside.
In a separate bowl, combine eggs, almond milk, vanilla and maple syrup and then add to dry ingredients. Stir until combined.
Pour mixture into prepared tin and sprinkle with remaining chopped nuts.
Bake in oven for 1 hour, or until a skewer comes out clean.
Allow loaf to cool in tin.
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