Breakfast muesli loaf

Name: Breakfast muesli loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 1 large loaf
Ingredients: 75 g/2¾ oz/¾ cup pecans, walnuts, cashews or hazelnuts, roughly chopped; 75 g/2¾ oz/¾ cup pecans, walnuts, cashews or hazelnuts, roughly chopped; 75 g/2¾ oz/¾ cup pecans, walnuts, cashews or hazelnuts, roughly chopped; 75 g/2¾ oz/¾ cup pecans, walnuts, cashews or hazelnuts, roughly chopped; 1 tsp ground cinnamon; ½ tsp fine sea salt; 2 eating apples, peeled and coarsely grated; 75 g/2¾ oz dried apricots, chopped into small pieces; 350 g/12 oz/2⅔ cups buckwheat flour; 1 tsp bicarbonate of (baking) soda; 1–2 tbsp porridge (oatmeal) oats (gluten-free); 50 g/1¾ oz coconut oil, melted; 1 egg, lightly beaten; 2 tbsp agave syrup or honey; 2 tbsp agave syrup or honey; 40 g/1¼ oz/¼ cup sunflower or pumpkin seeds; 40 g/1¼ oz/¼ cup sunflower or pumpkin seeds; 250 ml/4 fl oz/1 cup apple or cranberry juice; 250 ml/4 fl oz/1 cup apple or cranberry juice

Preparation info

1
large loaf

Difficulty
Easy
Ready in
45 min

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

This loaf is packed with nutritious ingredients making it an ideal loaf to cut into for breakfast, keeping you full until lunchtime. It’s gluten-free, which is a real bonus for those struggling to find suitable breakfast breads.

Serve sliced as it is, spread with butter and jam or honey, or it can also be toasted for a crunchier texture.

Ingredients

Lunch
Bread
Breakfast
Vegetarian
Gluten-free

Ingredients

Method