Make this breakfast loaf the day before and cook in a frypan or under the grill, as it can be a bit crumbly for a toaster. Keep it in an airtight container or slice and freeze, ready for quick use. When it comes to creative toppings try savoury mince with a fried egg, or cream cheese, salmon and dill, or for a third option, kale and lightly roasted tomatoes.
QUICK BREAKFAST BREAD RECIPE
Makes 1 loaf
½ cup flavourless oil
½ cup honey or maple syrup
2 eggs
1 cup grated apple
1 ½ cup self-rising wholemeal flour
½ tsp ground ginger
½ cup fine coconut
¼ cup each of pumpkin and sesame seed
- Preheat an oven to 180C. Line a loaf tin with baking paper.
- In a small bowl combine well the oil, honey, eggs and grated apple.
- In a large bowl place the flour, ginger, coconut and seeds reserving a few for the top. Add the wet mixture combining well without over-mixing. Pour into your loaf tin, sprinkle over a few seeds and place into the oven for 50 minutes or until it sounds hollow when tapped.
- Remove from the oven and cool before slicing. Eat fresh or toast under the grill and add your favourite toppings.
