Begin your day with a freshly baked loaf loaded with nourishing ingredients. Accompany it with velvety ricotta and luscious maple syrup to complement your morning coffee.
10 x 23cm loaf pan. Using the correct size ensures the ideal outcome.
- 220g plain flour
- 1 Tbsp baking powder
- 1½ tsp fine salt
- 3 Tbsp poppy seeds
- 3 Tbsp sesame seeds
- 3 Tbsp flax seeds
- 2 tsp fennel seeds
- 3 Tbsp pumpkin seeds (pepitas)
- 1/3 cup rolled oats or toasted granola
- 120g brown sugar
- 50ml maple syrup, plus extra for serving
- 150ml sour cream or plain yoghurt
- 150ml coconut cream
- 100ml extra virgin olive oil
- 2 free-range eggs
- 2 Tbsp coconut flakes
- Ricotta, for serving
- Prepare the Oven and Pan: Preheat the oven to 170°C fan-forced (190°C conventional). Grease and line the 10 x 23cm loaf pan for baking.
- Mix the Dry Ingredients: In a medium-sized bowl, mix the flour, baking powder, salt, seeds, and your choice of rolled oats or toasted granola.
- Combine Wet Ingredients: In a separate, larger mixing bowl, merge the brown sugar, maple syrup, sour cream (or plain yoghurt), coconut cream, oil, and eggs. Whisk these ingredients until they blend well.
- Combine Wet and Dry Mixes: Slowly add the dry ingredients into the wet mixture. Using a spatula, stir until the ingredients have just combined. Be cautious not to overmix.
- Baking: Pour the batter into the prepared loaf pan. Sprinkle the coconut flakes on top. Bake in the preheated oven for approximately 1 hour and 15 minutes, or until a skewer inserted into the loaf comes out clean.
- Cool and Serve: After baking, let the loaf cool in the pan. Once cooled, remove it from the pan and slice. Serve the slices topped with ricotta and a drizzle of additional maple syrup.
This delectable seedy breakfast loaf serves 12. It’s a brilliant way to incorporate essential nutrients into your breakfast while enjoying a delightful treat.