If you are time poor and feeling guilty that you  find yourself frequenting cafes too frequently for all (and any) meals that can fit in a paper bag and be consumed on the go then this beauty is for you.

Sugar free (yay), dairy free (yay yay), vegan (yay because we can!) and optional fat-free (whoOop)

Apple and Banana breakfast loaf

 

180 g (or 3ish) apples, cored but skins left on
15 g lemon juice aka juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon nutmeg
250 g (or 3-4) bananas
130 g raw honey (could use a mixture of maple syrup, golden syrup, agave nectar)
100 khorosan flour
150 g spelt flour
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt

optional add ons

20 g coconut oil/egg – however I have found that with all the fruit it is moist enough with out

20g sunflower seeds (or walnuts, linseeds, sultanas)

Apple and Banana breakfast loaf
Directions:
Thermomix version
1
Chop apples 6 seconds/speed 4
2
Add lemon juice and spices to TM bowl. Cook 8 minutes/90 degrees/speed 2. Scrape down
3
Add banana, and honey . Puree the mixture 10 seconds/speed 6. Scrape down
4
Add flours, nuts/seeds, baking powder, baking soda and salt and mix 30

seconds/speed 4

5

Pour batter into lined or greased loaf pan
6
Bake at 190 C for approximately 1 hour. Insert a knife or skewer into the center of the loaf to check for springy-ness

 

Conventional Version:

1

Chop or grate apples and simmer/sweat in a pan with lemon juice and spices until softened and a little brown

2

Mash banana with honey in a bowl until smooth, add cooked apple mixture to banana mix


3

Add dry ingredients and mix (in figure 8 cycle to optimize mixing and minimize over mixing)

4

Pour mixture into lined or greased loaf tin

5
Bake at 190 C for approximately 1 hour. Insert a knife or skewer into the center of the loaf to check for springy-ness

 

Slice in to generous portions, freeze sliced loaf and give a toast in the morning while you brush your hair – and it will be ready to go with you out the door!

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