This breakfast bread is only mildly sweet. Lots of seeds and spelt flour, make it a wholesome start to the day that’s good for your tummy!! And with the addition of your favourite fruit spread, it makes for a lovely warm breakfast treat.
Toasting for breakfast, top it with jam or honey
For the best loaf, be sure to use a a loaf baking tin that can hold up to 1 litre (approximately 1 kg) of batter.
What you will need:
3 ripe bananas mashed
1 apple, peeled and diced
3 cups of spelt flour
2 cups shredded coconut
1/2 cup chia seeds
1/2 cup pepita seeds
1.5 tsp baking powder
1 tbs vanilla essence
1 tbs coconut oil
1 tsp ground cinnamon
2 tbs honey
3/4 cup walnut kernels
Baking paper to line a baking dish
How to prepare
Preheat the oven to 180 degrees Celcius.
Sift the spelt flour and baking powder in a large bowl. Set aside.
Using a mixer, (or some old fashioned elbow grease) combine the bananas and coconut oil until well blended and smooth.
Add the eggs, apple, chia seeds, pepita’s, walnuts, cocconut, honey, vanilla essence, and mix until evenly combined.
Add the mixture to the spelt flour. Fold all the ingredients together until well blended.
Line a loaf shaped baking tray with baking paper. Pour the mixture into the tray.
Bake at 180 degrees Celcius for 35 minutes, then drop the temperature to 160 degrees Celcius and bake for a further 20 minutes. Use the skewer test to ensure the loaf is cooked. Enjoy whilst warm, or toasted the next day.