In the kitchen with Elisa
Low Sugar Fruit & Nut Loaf
A perfect breakfast loaf
What to have for breakfast?​
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Do you have a problem deciding what to eat for breakfast? I feel like this is always the hardest food decision for me. Very often I wake up hungry and then I spend at least an hour thinking and thinking again of what do I crave and what do I want to start my day with.. That is probably also the reason why I keep on experimenting with different kind of breakfast ideas and recipes, to keep myself entertained :D Today was exactly that kind of a morning, until I remembered that I still have some of this loaf leftover and so it was decided :) My serving suggestion would be to spread a little low fat cream cheese over the loaf and top it up with your favourite berries (now that it is winter I had blueberries) and it is such a yummy and still healthy-ish breakfast treat to enjoy with your morning coffee or tea :)
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The idea for this loaf was actually born in a totally different kind of way, as I was trying to find ways of utilizing leftover fruit and nut from the holidays, but I wanted to do this in a healthy way. Since it is just after the holidays, I wanted something less sweet and more fitting for daily breakfasts and snacks. I must say this was a great hit for me! This loaf is packed with so much fruit and nut that it keeps your hunger away really long and so it was a perfect snack to take to work and it was a snack I was really looking forward to having :)
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In my loaf I used dried figs, dates, hazelnuts and almonds, but like I mentioned in my video tutorial (see below) you could also use any other fruits or nuts of your choice and make the loaf fit your taste :) Also if you want, you can easily either leave the sugar out completely to make it even healthier or if you fancy a treat then you can also easily double the amount of sugar without making it overly sweet.
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Happy Baking Lovelies!
Step by Step Video
RECIPE
Low Sugar Fruit & Nut Loaf
​A perfect breakfast loaf
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​INGREDIENTS
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2 eggs (medium)
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250g (about 1 cup) natural flavoured yogurt (10% fat content)
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50g (¼ cup) brown sugar (optional)
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150g (1 cup) all purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp ground cinnamon
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100g (5/6 cup) almond meal
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150g (about 1 cup) dried fruit of choice (dates, figgs, apricots,
cranberries, raisins etc.)
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100g (¾ cup) nuts of choice (almonds, hazelnuts, walnuts, pecan nuts etc.)
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DIRECTIONS
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Roughly chop the fruit and the nuts into small pieces.
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In a medium bowl whisk the eggs with a fork until the structure breaks.
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Add yogurt to the eggs and continue whisking until just combined.
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In a separate bowl combine flour, baking powder, baking soda and cinnamon. Sieve in the dry ingredients into the wet ingredients in two batches mixing shortly in between additions. Once almost mixed through, add in the almond meal and mix until all well combined and you have no dry spots in your batter. You might want to swap to a spatula at this point to help mixing.
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Lastly add in the dried fruit and nuts and mix through until combined.
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Butter a 23cm x 13 cm (9 x 5 inch) bread loaf tin and transfer the batter to it.
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Bake in 180°C (355°F) bottom top heat in the middle shelf of the oven for about 50-60 minutes or until a wooden skewer comes out clean. Remove from the oven and allow to cool for about 15 minutes before removing from the tin and cooling completely on a cooling rack.
TIP. Can be frozen to keep longer. I would suggest to slice the loaf and freeze the separate slices as this makes the defrosting easier and faster.
