Crushed tomatoes with a dash of balsamic, avocado and basil is a mighty good way to start the day, served on this homemade breakfast loaf. My daughter makes the loaf then freezes individual slices, ready to make into toast for her early mid-week morning starts. On the weekends, frying it in a pan with a bit of butter makes it nice and crispy.
BREAKFAST LOAF RECIPE
Makes 12 slices
1 cup flour
1 cup ground almonds
½ tsp salt
2 tsp white vinegar
½ tsp baking soda
5 large eggs
1 large carrot, grated
½ cup chopped parsley
½ cup grated parmesan
½ cup roughly chopped nuts
Crushed tomatoes, avocado and basil to serve
1. Preheat oven to 180C. Line a loaf tin with baking paper.
2. Place flour, almonds and salt in a large bowl. Combine vinegar and baking soda.
3. In another bowl lightly whisk eggs and add vinegar mix. Stir in carrot, parsley, and parmesan then add to flour mix, combining well.
4. Pour mixture into loaf tin and sprinkle over the nuts. Press down slightly. Bake for 45 minutes or until a skewer comes out clean. Remove from oven and allow to cool in the tin. Serve with tomatoes, avocado and basil.
