You may have seen this pop up a lot on my Instagram lately and that’s because it’s super easy, delicious and the perfect breakfast option. Loaded with seeds it is naturally high in protein, fibre & omegas so.. what better way to start the day! This can be stored in an airtight container in the fridge for up to 5 days.
You will need:
2 x mixing bowl, 1x lined bread tin and a good book or some netflicks to enjoy while it bakes!
3 cups oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup flax seeds
1/4 cup chia
Pinch of pink salt
1 cup water
1 cup greek yoghurt
2 tbsp maple syrup
Pop all your dry ingredients into a large mixing bowl and mix well.
In a seperate bowl whisk your water, yoghurt and maple together.
Mix your wet ingredients through your dry ingredients.
Pop your mixture into a lined bread tin and allow to rest for at least 40 minutes, this will allow the seeds to absorb the liquid and form a firmer bread.
While your bread is resting pre-heat the oven to 180 degrees, once you’re ready pop the bread in the oven and bake for 40-50 minutes until cooked through and solid in the centre.
Once cooked allow to rest before slicing, slice, top with your favourite toppings and enjoy!
I always toast mine before serving in the morning for a nice crispy texture.
I love banana bread and and always experimenting with recipes for it and this one is a clear winner- it is moist, full of flavour and super easy to whip up. This is a dairy free, refined sugar free option to your traditional banana bread so.. surely it’s ok to have an extra slice per serve 😛 (so I keep telling myself).
This does take some time in the oven but I just pottered around the house and done some cleaning while it baked.
Happy cooking and if you enjoy please do comment, tag me in your pics and share with freinds xx
Christmas is that time of year where we all tend to reach for the chocolate treats without a second thought… well I do anyway :P. This year I have the fridge loaded with healthier options and I am adamant I will avoid eating the 2 toblerones, 3 boxes of lindt chocolates and box of celebrations I have under the Christmas tree!!
This can be whipped up in 5 minutes, will hold in the fridge for up to 2 weeks and makes a great little gift for friends as a homemade treat option!
This bread is one of my favourites! It is more of a bread texture than cakey texture you would expect from a banana bread but it is super yum!
Loaded with potassium, fibre and nut protein this is a great way to kickstart the day. I generally toast mine and ladden it with nut butter, adding good fats to the recipe and keeping you fuller for longer. That aside.. who doesn’t love nut butter!!
This can be whipped up in 10 minutes and will take 45-55 minutes in the oven at 180 degrees. Remember every oven is different so keep an eye on it after approx 40 minutes. Stick a skewer through the centre and if it comes out clean- your cooked :).
This is the ultimate treat with the added bonus of not being completely guilty :P. Loaded with antioxidants this gluten & dairy free dessert is the perfect finish to a meal for a romantic night in.. or just because you feel like treating yourself!
You can make this in advance and leave it in the fridge for when your ready to cook :).
This is a family favourite in ours! Having a healthier alternative to the traditional Irish soda loaf we all grew up on is amazing and this recipe is so easy to whip up you’ll never look back!
The jury is out on weather spelt is a gluten free option so if you have sever gluten intolerances please avoid this recipe, it is however dairy free and has no hidden nasties in it which you find in commercial breads so like any home made bread it will only stay fresh for 2 days but works great toasted for p to 4-5.. if the loaf will last that long in your house!!
Carbs are my weakness and nothing beats the smell of home made bread in the morning! This recipe loaded with nuts and seeds containing high fibre, natural proteins and good fats, I have no added oils or sugars in this recipe and to top it off.. it’s vegan friendly! Let me know what you think..
Remember there is no rising agent in this bread so don’t expect it to come out like your standard ‘white loaf’ it is a nutty seeded bread not a flour base