Here’s a lovely loaf to serve for breakfast, toasted or plain, or later in the day with cheese. I made it as mid-morning taster for my students today. It got a thumbs up all round – chewy, crusty…just like REAL bread!
It is based on the seeded wholegrain loaf found here. Measure the grains out and soak them during the day, finish it off in the evening, bake and there you are – a delicious breakfast to wake up to! Make it in a shallow square tin and cut it horizontally into two layers to maximise the crust.
As always use my suggestions for the fruit and nuts as just that, a suggestion only. I happen to love figs with their gritty chewiness, but I know they are not everyone’s cup of tea. Another time I make it I might use apricots and almonds, or cranberries, pistachios and pumpkin seeds (a combination that for me always screams Christmas!). One thing’s for sure – there will be a next time!
Did I mention it makes fabulous crusty, chewy toast?!
This loaf keeps well and lasts about 4-5 days at room temp. Do please leave me a comment if you make it.
Fruit and nut breakfast loaf
90g (1/2 cup) raw buckwheat groats
100g (1/2 cup) uncooked brown rice
90g (1/2 cup) uncooked millet
water + 1tbsp cider vinegar for soaking
20g psyllium husk
2 tbsp cider vinegar
1 tsp bicarbonate of soda
1 tsp sea salt
40g whole hazelnuts
40g dried figs, chopped
20g raisins or sultanas
knob of butter
1. Place all the wholegrains in a large bowl, cover with water, add 1 tbsp cider vinegar, stir and leave overnight 12-24 hours to soak.
2. The next day drain and rinse the grains thoroughly, then drain well again and place in a food processor or Thermomix.
3. Preheat the oven to 180C (160C Fan). Grease a 20cm square tin with butter.
4. Measure the water in a small bowl, add the psyllium, stir and set aside for 5 mins to gel.
5. Place the 2 tbsp vinegar, bicarb, salt and gelled psyllium in with the grains and process until fairly smooth, scraping down the sides occasionally.
6. Add the nuts and fruit and mix to combine.
7. Turn the mixture into the prepared tin and smooth the top with a wet spatula. Score with a blade.
9. Bake for 60 mins then remove from the oven, remove from the tin and return to the oven shelf (without a tin) for a final 20 mins to brown the bottom crust.
11. Remove and cool on a cooling rack until completely cold before slicing. Slice horizontally to make larger slices.
This is one of my favourite, prepare-ahead gluten free breakfasts , and it makes a great healthy snack too. Breakfast time is usually fairly busy in most homes and if you are time poor, then 3 minutes spent assembling the night before could be a great investment. My younger son likes these as a post-exercise snack too – easy to digest, quick to eat and yummy. The chia seeds help thicken the mixture and add some omega 3s into the bargain.
I tend to use vanilla yogurt – the ones sold in little glass jars in France work well. If you only have natural yogurt, then add a little vanilla extract and maple syrup to taste. In the morning I check the consistency, add a little milk if necessary, and return the oats to their cleaned glass jars. Am I the only one to enjoy seeing nice tidy rows of the same thing in the fridge? It could explain why I never run out of anchovies or capers….
- 1 small vanilla yogurt (125g)
- 125 ml milk (approx) - semi-skimmed, full fat or non-dairy
- 2 tsp chia seeds
- 1/2 cup jumbo (old-fashioned) GF oats
- fresh fruit to serve
- Mix all the ingredients together.
- Cover and stash in the fridge overnight.
- Stir again in the morning and add a little more milk if mixture is too thick.
- Serve with chopped fresh fruit.
- I use the yogurt jar to measure the milk.
- If using natural yogurt, then add 1/2 tsp vanilla extract and 2 tsp maple syrup (or to taste).
- Can be stored for 24 hours if needed.