Turmeric Buckwheat Blueberry Breakfast Loaf

21 55 317
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 10
Turmeric Buckwheat Blueberry Breakfast Loaf
Health Highlights
A gluten free and FODMAP friendly breakfast loaf, full of good stuff. Slather with peanut butter or jam for extra deliciousness.

Ingredients


25 gm Sunflower seeds
25 gm Walnuts
100 gm Rolled oats- Gluten Free
90 gm Buckwheat flour
55 gm Gluten free flour
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Turmeric, ground
1 tsp Cinnamon
1 tsp Cardamom, ground
1/2 tsp Sea Salt
160 ml Almond milk, unsweetened
1 tsp Lemon juice
80 ml Olive Oil, Extra Virgin
2 medium Banana (s)
5 tbsp Maple syrup
3 large egg Egg (beaten well)
1/2 cup Blueberries (frozen or fresh)
50 gm Rolled oats- Gluten Free (topping)
3 tbsp Coconut oil (topping)
2 tbsp Maple syrup (topping)

Instructions


  1. Preheat the oven to 200°C and grease and line a 2lb loaf tin. Add the lemon juice to the almond milk and set aside to curdle. This will make your buttermilk.
  2. Add the sunflower seeds, walnuts and rolled oats to a food processor and pulse into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
  3. Add buttermilk mixture, oil, bananas and maple syrup to the food processor (no need to clean) and pulse until smooth. Make a well in your dry ingredients and pour in the wet mixture, along with the eggs. Use a spatula to carefully fold everything until combined.
  4. Pour the batter into the lined loaf tin and gently push down the blueberries on top. Mix together the oat topping in a small bowl and sprinkle it on top of the blueberries.
  5. Bake for about 40-45 minutes, or until golden and springy to the touch. A skewer inserted should only emerge with a few crumbs stuck to it.
  6. Enjoy the loaf warm from the oven, pop a slice under the grill to toast or wait until cool, then slice and put in the freezer for later.

Nutrition Facts

Per Portion

Calories 317
Calories from fat 145
Calories from saturated fat 50
Total Fat 16.2 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 7.0 g
Cholesterol 58 mg
Sodium 222 mg
Potassium 364 mg
Total Carbohydrate 39 g
Dietary Fiber 3.8 g
Sugars 12.6 g
Protein 6.3 g

Dietary servings

Per Portion


Fruit 0.3
Grain 1.2
Meat Alternative 0.3

Energy sources


Pygal46%467.15253168231584184.7775383902442246%298.01647207550195226.285198561828658%358.47850949279996109.9300996453592946%46%8%CarbohydratesFatProtein
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