Simple Coconut Breakfast Loaf with Almond Butter & Nectarine

I like the simple things in life; moving my body, meditation, a good book, spending time with my loved ones, a warm mug of herbal tea, the sound of the heavy rain against windows, being in nature. When it comes to living my life day-to-day I tend to be on the more simple, minimal side. It’s grounding. It’s freeing. It’s anything but boring. It helps you appreciate where you’re at.

This little philosophy is also true when it comes to my style of eating (90% of the time because sometimes its fun to get a little fancy). I don’t need elaborate recipes and meals to feel satisfied. A simple piece of fruit or some fresh vegetables don’t need anything added to them to be full of flavour. It’s nice to appreciate them in their most basic form. And as nice as it is to create semi-fancy cakes I thought I would share this incredibly easy and almost effort free recipe with you.

This is my coconut loaf. It’s not fancy in any way but it is nutritious, it is filling, it is delicately flavoured with coconut and delicately sweetened with maple. It also serves as the perfect vehicle for some fabulous toppings, especially come breakfast time. I went for almond butter (because, it’s me and almond butter is basically my life) and some fresh sliced nectarine. The slightly roasted, nutty flavour of almond butter with the honey-like sweetness of fruit gets me every time.

Simple Coconut Breakfast Loaf with Almond Butter & Nectarine

 

1 large, very ripe banana, mashed

flax egg (1 tbsp ground flax mixed with 3 1/2 tbsp water, set aside to gel for 5 minutes)

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 tsp vanilla

1/2 cup almond milk

1 tsp baking soda

1 cup buckwheat flour

2/3 cup almond flour*

2/3 cup oat flour*

3/4 cup desiccated coconut

1 tsp cinnamon

pinch salt

 

Pre-heat your oven to 180C and line a loaf tin. In a mixing bowl add the mashed banana, flax egg, coconut oil, maple syrup, vanilla, cinnamon and salt. Mix everything together. Add the baking soda to the bowl and then add the flour in stages whilst mixing. Add the almond milk and make sure everything is evenly combined.

Pour into your loaf tin and bake for 35-40 minutes or until the top is starting to turn golden and a knife comes out clean. Let cool completely before slicing. Serve with almond butter, freshly sliced nectarine and a sprinkle of cinnamon.

 

*Note that if you don’t have almond flour or oat flour but do have almonds or oats you can easily grind them down into a fine meal with a good food processor to use as a flour (I always do this with oats and never have to buy oat flour).

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