By Sophie Van Beek
All in morning loaf
6 steps
Prep:10minCook:45min
This delightful loaf mixes all the good stuff in a tin to bake. It’s perfect to slice up for breakfast but is also great as a mid-afternoon snack with a cup of tea. It is, even more, yummy toasted with some delicious vegan butter and raspberry jam on top. Mmmmm.
Updated at: Wed, 16 Aug 2023 16:00:56 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories415.2 kcal (21%)
Total Fat11.1 g (16%)
Carbs70.8 g (27%)
Sugars27.9 g (31%)
Protein10.9 g (22%)
Sodium323.8 mg (16%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 220c and line a 9” x 5” loaf tin.
Step 2
In a large bowl mix together all the dry ingredients.
Step 3
Mix together the wet ingredients separately. Add into dry ingredients.
Step 4
Mix together well and fold in berries, beetroot, raisins and seeds.
Step 5
Transfer into loaf tin and bake for approx 40-45 mins.
Step 6
Remove from oven and leave to cool in tin. Once completely cooled remove and slice.
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