Sunday, 15 June 2014

Healthy Breakfast Bread


I've made this recipe several times as it's a great quick and healthy breakfast or midday snack. It's based on a Martha Stewart muffin recipe but with some dried and fresh fruit additions plus a little less grated carrot (because quite frankly I have better things to do than grate multiple carrots).

This time I made it in a silicone loaf tin (8x8") however it also works in standard and even mini muffin cases (cook for about 15 mins for standard paper cases),

HEALTHY BREAKFAST BREAD

1 1/4 cups plain flour
1 cup rolled oats
1/2 packed dark brown sugar
1/2 cup raisins/sultanas
1/2 cup dried apricots, chopped
3 tbsp olive oil
1 ripe banana, mashed
1/4 cup skimmed milk
1/4 cup chopped fresh berries (I use raspberries and strawberries)
1 egg
1 tbsp honey
1 carrot, grated
1 tsp baking soda
1/2 tsp coarse salt
1/2 tsp ground nutmeg

Preheat oven to 200c.

  1. In a large bowl mix together flour, oats, sugar, baking soda, salt and nutmeg to remove lumps.
  2. Add egg, banana, milk and oil and stir to combine dry and wet ingredients.
  3. Add dried fruit and grated carrot and stir thoroughly then finally carefully fold in the fresh fruit.
  4. Add batter to whatever mould you're baking in and place in the middle of the oven. For a full loaf cook for approx 1 hour (test with a skewer to make sure batter is cooked - though remember the high volume of wet ingredients means this is a moist cake).

Leave to cool on a wire rack once baked and when cool wrap in paper and store in lidded tupperware in a cool place and it should last for about a week (though it will likely have been eaten up by then). All in all this recipe takes about 15 minutes to throw together and can save a lot of time in a morning if you really need a breakfast en route (I'd definitely recommend making these into a dozen or so muffins for portability).

If you can grab yourself a little helper for the process then even better!