It’s moist, sweet and delicious.

It’s best served toasted and warm with a smattering of butter and a side of thick yoghurt or ricotta.

Here’s how you create this wonderfully delicious breakfast loaf.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Baking powder
Sea salt
Rapadura sugar
Vanilla powder
Cinnamon
Almond meal

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Gluten-Free Apple and Raspberry Breakfast Loaf

Author Brenda Janschek

Ingredients

• 3 apples peeled, cored and quartered
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 cup butter softened
• 1/4 cup rapadura sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups almond meal
• 1 cup raspberries

Instructions

• Preheat oven to 175 degrees celcius and butter a loaf tin and line with baking paper.
• I used my thermomix for this recipe and just popped the apple in for 1 second on speed 5 in order to grate the apple. You can do the same with a food processor or just use a manual grater.
• I then added in the baking powder, salt, eggs, butter, vanilla, sugar and cinnamon and blended on reverse speed, 10 seconds, speed 3. Or you can pop all the ingredients in the food processor or into a bowl and stir until well combined.
• Add the almond meal and mix on reverse speed for 10 seconds on speed 4 or pop into food processor or bowl and mix until just combined.
• Gently stir through the raspberries.
• Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
• Allow to cool for an hour in the tin before serving.

Notes

This loaf is very moist so is best served toasted (I use the grill option in the oven) and is delicious served with a lashing of butter, thick yoghurt or ricotta and some extra berries.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And there are more delicious breakfast inso in my ebook Real Food For Hungry Teens.

And if you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love – Vanilla Apple Chia Pudding and Spiced Quinoa Porridge. 

Or if you’re falling short of your daily does of vegetables, here are 12 Ways To Include More Vegetables at Breakfast. 

Bren x

While my son’s friend gleefully munched on the chocolate, he explained how much he hated dark chocolate, even though he was eating dark chocolate right in front of our eyes!

What they don’t know won’t hurt them : )

This recipe was adapted from Sarah Wilson’s Sugar-Free Raspberry Ripe

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Ingredients:

1/4 – ½ cup Canadian maple syrup or organic honey

½ cup cacao

1/3 cup coconut oil, melted

a few drops of vanilla

frozen raspberries, handful

shredded coconut, handful

Preparation:

Melt maple syrup or honey, cacoa, coconut oil and vanilla on stove until mixed together and smooth.

Place a piece of baking paper on a plate or small tray and scatter with raspberries and coconut then pour the chocolate on top and freeze for an hour.

Once hard, break into shards and keep stored in the freezer or fridge and eat to your hearts delight!

I reckon it would also be nice with flaked almonds, mmmmmm!

Bren x