To keep breakfast interesting at home, I’ve recently been experimenting with all types of gluten free breads as well as breakfast alternatives to the usual croissant or danish pastry. It’s been amazing and of course it’s always pretty cool when a baking experiment works.
Last week I made this pecan and prune loaf – its actually more like half cake, half loaf. It’s softer than bread, but not as sweet as cake, so it’s perfect as a healthy breakfast alternative. On the days when you feel like something different from your usual toast this is it!
The loaf disappeared pretty quickly at home, mainly because it became the go-to snack – not only for breakfast but at teatime too.
Pecan and Prune Breakfast Loaf
- 50g | ½ cup gluten free oats
- 50g | ½ cup ground almonds
- 50g | ½ cup flaxseed
- 30g | 1/3 cup pecans
- 1 egg (for vegan substitute with 1 tablespoon chia seeds)
- ¾ cup drained tinned prunes
- 2 tablespoons olive oil (plus little extra for greasing the tin)
- 2 taplespoons honey
- 1 teaspoon vanilla extract
Makes a small but dense loaf (fills around half a 1lb tin)
- Preheat oven to 160C | Gas mark 3
- Mix the oats, almonds, flaxseeds and pecans together in a bowl.
- In a separate bowl mix the wet ingredients – prunes, egg, olive oil, honey and vanilla extract.
- Pour the dry ingredients into the wet mix, and combine to form a dough.
- Lightly grease a 1lb loaf tin with olive oil and place in the dough, squashing it down so it fills the bottom (this makes a small loaf so the mix won’t fully fill the tin).
- Bake in the oven for 35-40 minutes or until a knife comes out clean.
- Turn out of the tin, and place on a wire rack to cool.