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.

Gluten-Free Apple and Raspberry Breakfast Loaf
Yields 1
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Ingredients
  1. 3 apples, peeled, cored and quartered
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon sea salt
  4. 1/4 cup butter, softened
  5. 1/4 cup rapadura sugar
  6. 3 eggs
  7. 1 teaspoon vanilla
  8. 1 teaspoon cinnamon
  9. 2 cups almond meal
  10. 1 cup raspberries
Instructions
  1. Preheat oven to 175 degrees celcius and butter a loaf tin and line with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Gently stir through the raspberries.
  6. Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
  7. Allow to cool for an hour in the tin before serving.
Notes
  1. 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.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
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

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Your thoughts on this post

5 Comments   

  1. 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!

  2. 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.

  3. 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.

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