Apple & Cinnamon Breakfast Loaf

May 25, 2014

Do you need some breakfast inspiration? I sure did & was keen to try a breakfast muffin. When I couldn’t find what I was after I came up with this Apple & Cinnamon Breakfast Loaf. It can be either loaf or muffin. It’s a KEEPER, tastes delicious, is incredibly versatile and simple to whip together – a BLENDER recipe! Spending less precious time in the kitchen, and giving us more time to do what we REALLY want to do!

Make it up for breakfast as a loaf or muffins and then pack leftovers into school lunch boxes, (just make it a nut free version). Or it can easily work as a nourishing morning or afternoon tea. It’s wonderful in winter and the cooler months when apples are at their best! Gluten free and it can be dairy free too with nourishing natural sweeteners.

Preparation: 10 minutes

Baking time: 20 – 25 minutes

Quantity: 10 medium sized muffins

Apple & Cinnamon Breakfast Loaf

Ingredients:

6 eggs
½ cup coconut flour
pinch of sea salt
1 tsp baking powder
2 medjool dates
¼ cup brown rice syrup
¾ cup of organic butter, coconut oil or a mix of both
1 apple grated
1/3 cup sunflower seeds made into a sunflower meal
1/3 cup almonds (activated preferably) chopped finely or made into a meal
1 Tbsp chia seeds
1 tsp cinnamon
coconut flakes & chopped almonds for decoration on top of each muffin

Directions:

Heat the oven to 180 degrees C.
Add all the ingredients to a high speed blender and blend on medium for about 2 minutes or until all the ingredients are thoroughly mixed.
Pour into patty pans or into a bread tin if preferred.
Bake in the oven for approximately 20 – 25 minutes.
Spread with butter or your favourite spread and Enjoy!

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