The best thing about this recipe is that you can literally throw in whatever fruit you have lying around. I had bananas and berries so that’s what I used, but you could easily substitute them for something else. I usually make it on a Sunday evening so I don’t need to think about breakfast on a Monday morning.
Berry and Banana Breakfast Loaf
250g ground almonds
½ tsp baking soda
pinch of salt
50g butter or coconut oil
4 eggs, separated
3 tbsp palmyra jaggery natural sweetener
1 ripe banana, mashed
handful of blueberries
handful of raspberries
Start by preheating the oven to 160 degrees. You’ll also need a loaf tin that you should cover in greaseproof paper.
In a large bowl mix all the dry ingredients together: ground almonds, baking soda, pinch of salt and Sugavida palmyra or alternative.
Melt the butter or oil over a very low heat, being careful not to burn it. Pour it into the dry ingredients and give it a quick mix.
Then add in your berries and mashed up banana.
Separate your 4 eggs. Put the egg yolk into the almond flour mixture and beat them in well. Place the egg whites into a separate bowl.
Using an electric hand whisk, you’ll need to whisk your egg whites until they form soft peaks. Add quarter of the egg whites into the mixture and beat them in, then add another quarter and continue to beat in.
Add the third quarter but this time gently fold in, then fold in the last bit. This is what will help your loaf rise beautifully so don’t be tempted mix it in anymore then you need to.
Pour the mixture into your loaf tin and bake for an hour.
Serve warm fresh from the oven or store in an airtight container.