One loaf, so much goodness! This gluten-free breakfast loaf is the perfect kick-start to your busy day. It’s full of energy, nutrients and great taste.
Do you love oats for breakfast? What about granola? Are you craving for bread in the morning? This gluten-free breakfast loaf is like an all-in-one breakfast including all the aforementioned – oats, lots of seeds and almond flour, all in the form of a loaf. And it’s naturally sweetened with banana.
This breakfast loaf is very easy to bake. Even if you don’t have much experience in baking, I’m sure you will succeed in baking this one. Just mix the wet ingredients in a blender and then mix all ingredients together in a bowl, pour the mixture into a bread tin and bake in the oven.
BREAKFAST LOAF FULL OF GOODNESS
Here are just a few reasons why I think this gluten-free breakfast loaf is perfect for starting your day. It includes…
Healthy fats (seeds, almond flour and coconut oil) are essential to your health by managing inflammation and maintaining the normal structure of every cell in our bodies. Healthy fats in your diet can lower cholesterol and decrease inflammation.
Potassium (bananas and sunflower seeds) is an essential mineral for maintaining normal blood pressure and heart function.
Protein (seeds, almond flour, eggs) is a component of every cell in our body and you need relatively large amounts of it to stay healthy. Your body uses protein to build and repair tissue, to make enzymes, hormones and other body chemicals and to build bones, muscles, cartilage, skin and blood.
Fiber (almond flour, seeds, oat, banana and zucchini) helps to slow digestion, which helps you feel full longer. Fiber intake also helps to decrease cholesterol.
Minerals and vitamins – Nuts and seeds, oat, bananas, zucchini and eggs make a great combination of different minerals and vitamins. Vitamins and minerals boost the immune system, support normal growth and development, and help cells and organs do their jobs.
- 3 ripe bananas
- 2 eggs
- 4 tbsp coconut oil
- 1,5 dl/ 0.6 cup grated zucchini
- 2,5 dl/ 1 cup almond flour
- 2,5 dl/ 1 cup oats
- 1 tsp baking soda
- 1 dl/ 0.4 cup sunflower seeds
- 1 dl/ 0.4 cup pumpkin seeds
- 3 tbsp flax seeds
- 3 tbsp chia seeds
- Preheat the oven to 175 Celsius/ 350 Fahrenheit Degrees.
- Put the bananas, eggs and coconut oil in a blender or food processor and blend until smooth.
- Pour the mixture into a bowl and add the rest of the ingredients. Mix thoroughly with a spoon or spatula.
- Pour the dough into a bread tin (grease the tin if necessary).
- Bake the breakfast loaf in the oven for about one hour.
I hope you enjoy the gluten-free breakfast loaf!