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Fruit and Nut Breakfast Loaf

Looking for a morning treat, but wanting it to be healthy? Here’s the answer.

June 21, 2018

Fruit and Nut Breakfast Loaf

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Breakfast Loaf

ingredients for one 20cm loaf tin

breakfast loaf

knob butter to grease tin
50gm rolled oats
180ml milk
125ml Mundella Greek yoghurt
100gm hazelnuts
240gm wholemeal SR flour
1tsp baking powder
1tsp mixed spice
¼tsp salt flakes
75gm soft light brown sugar
150gm dried pears
¼ cup honey
1 x 59gm extra-large egg

Salted Maple Butter

80gm unsalted butter
2tsp maple butter
good pinch salt

METHOD

  1. Grease 20cm loaf tin with a smear of butter. Line with non-stick baking paper.
  2. Pre-heat oven to 180C.
  3. Make breakfast loaf. Place rolled oats in large bowl. Add milk and yoghurt. Set aside to soak.
  4. Toast hazelnuts in single layer on baking tray for 6 to 8 minutes, until golden and aromatic. When cool enough to handle, place in tea towel and rub to remove bitter skin. Pick out nuts and roughly chop. Discard skin.
  5. Measure out flour, baking powder, spice, salt and brown sugar. Mix together in separate bowl from wet ingredients.
  6. Chop pears into ½cm chunks and add to oat mix with honey and lightly beaten egg.
  7. Mix dry ingredients into wet ingredients.
  8. Scrape into prepared loaf tin top with remaining hazelnuts and bake for 30 to 40 minutes.
  9. Loaf is done when it springs back to the touch or a paring knife inserted into the centre comes out clean. Remove from tin and cool on wire rack.
  10. Make salted maple butter by whipping maple syrup into room temperature butter.
  11. Serve slices of loaf, warm or cold spread with maple butter.

COOKS NOTES

  • Play with dried fruits and use your favourite or a combination of a couple of complimentary fruit such as dried fig and dried apple.
  • Swap out hazelnuts and replace with other nuts such as walnuts, macadamias, almonds or pecans.
  • Replace mixed spice with ginger or cinnamon.
  • Cake is best eaten within a couple of days of baking. Otherwise, slice and freeze in foil with or without butter.
  • The loaf is great to pack in lunch box as it will be defrosted by lunchtime.
  • For more hints and tips and to watch a video of this recipe being cooked, subscribe to our online members learning area The Cooks Collective .

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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