Recipe: Gingerbread Breakfast Loaf
Cut a thick slice of this breakfast loaf and top with nut butter, jam or fresh fruit.
Recipe and photo: Extract from Healthy Kelsi: Simple, vibrant plant-based food
Ginger is one of my favourite ingredients in baking — I find it so comforting, especially straight out of the oven. My mum loves this as a simple breakfast topped with a little almond butter, banana and berry chia jam.
Makes 1 loaf
Time: 60 minutes
2 cups wholemeal flour
1 tsp baking powder
½ tsp baking soda
½ cup coconut sugar
Pinch of salt
1 tbsp ground cinnamon
2 tbsp ground ginger
½ cup olive oil
3 tbsp maple syrup
½ cup plant milk
⅓ cup chopped crystallised ginger
¼ cup chopped walnuts
1 tbsp pumpkin seeds
Preheat oven to 180°C and line a 10 x 20 cm loaf tin with baking paper.
In a medium-sized bowl, combine flour, baking powder, baking soda, coconut sugar, salt, cinnamon and ground ginger and mix through. In a separate bowl, mix together olive oil, maple syrup and plant milk. Tip the wet mixture into the dry and fold through until combined.
Pour mixture into loaf tin and top with crystallised ginger, walnuts and pumpkin seeds, and place in the oven for 40 minutes or until golden and a skewer inserted into the middle comes out clean.
Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99, Release Date 13 September, to purchase check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.