As you probably know from following me, having a quick breakfast which I can grab and go is so important as I am always busy with my degree and work! For this post I have teamed up with Rhiannon Lambert – Rhitrition and Love Fresh Berries to share a recipe for a Blueberry Breakfast Loaf. Blueberries are loaded with nutrients but low in calories. For example polyphenols – flavonoids which are known for their anti-inflammatory properties. Oats are also added to this recipe which increases soluble fibre content which may be beneficial for a healthy heart. The recipe is sweetened with bananas and honey which means it makes a great breakfast!
In January people often make resolutions or go on a health kick. Some people even cut out fruit as they believe its high in added sugar, but the sugar was always in the fruit and provides so many other nutrients – fibre, vitamins, minerals and water. Several of these people often don’t get enough – vitamin C, potassium and folate. Berries make an excellent snack and addition to healthy recipes. It is recommended we consume no more than 30g of free sugars per day, but this does not include fruit. Sugar in fruit is intrinsic meaning that it is incorporated in the structure of. Free sugars include table sugar, honey syrups and even fruit juice as the fibre has been removed. Fruit has so many health benefits so it really shouldn’t be removed from your diet!
Blueberry Breakfast Loaf
- 150g fresh blueberries
- 2 large very ripe bananas
- 200g buckwheat flour
- 50g oats
- 1 tsp cinnamon
- 4 Tbsp coconut oil
- 4 Tbsp honey
- 2 eggs
- 2 Tbsp almond milk
- 1 tsp vanilla extract
- 1 1/2 baking powder
- 1/2 baking soda
- Preheat the oven to 180c. Grease a loaf tin with
- In a large bowl, mash the bananas. Whisk in the eggs, milk, vanilla, melted coconut oil and honey.
- In another bowl, mix together the flour, oats,
cinnamon, baking soda and baking powder.
- Fold the dry ingredients into the wet and mix
well. Stir through the blueberries.
- Pour into the tin and spread out evenly.
Sprinkle the top with oats.
- Bake for 45 minutes. Allow cooling in the tin
for 10 minutes before turning out and cooling on a rack.
- Serve a slice warm with a spread of your
favourite nut butter!