Gluten- Free Apple and Raspberry Breakfast Loaf
This wholesome Apple and Raspberry Breakfast Loaf saves my sanity in the morning.
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
Gluten-Free Apple and Raspberry Breakfast Loaf
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
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
Free Breakfast Recipe eBook
As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.Download Now
Natalie
Hi Brenda
Thanks for sharing the recipe, it looks delicious. You give thermomix instructions but not the weights of the ingredients. It would be really helpful if this is included too, for the thermomix users…
Thanks!
Lisa
Hi, I really want to try this.
Have you tried using something other than almond meal for this recipe? I am GF but also intolerant to almonds… Thanks
Brenda Janschek
Hi Lisa, no I haven’t, but you could try – 1/2 tapioca flour and then 1/4 either quinoa or rice flour and then 1/4 coconut flour and about 3/4 of the overall volume of the gluten containing flour, so maybe try 1.5 cups of these flours and see how that goes.
Lisa
Thanks, I’ll try that. Also, have you used frozen rasberries?
Zulfaa
Hi Brenda, I made this today and love the quick prep time. But my loaf came out very very moist. I even cooked it about 30 mins extra to try and get it to cook through.
I used frozen raspberries as I don’t have access to fresh ones. Could this have added too much moisture?
I’m going to air fry or oven them sliced tomorrow to see if I can save it.