Fruit & Veggie Breakfast Loaf

Living through these surreal times of COVID 19 is one of mankind’s strangest experiences. With so much, anxiety, fear, unpredictable future, loss of income, loss of life its easy to fall into a place of sadness and lose hope. But like everything human beings are resilient and have always prevailed and Im sure we will again. All we need to do is heed to the advice of our public healthcare officials, doctors and government.

I have been practicing yoga, walking, meditation, reading, cooking and baking. I made this bread/ cake with pantry staples, one odd veggie lingering in my fridge and some frozen fruits. Im assuming you may have these if you want to make this cake. Please don’t go out to buy just one specific item under this quarantined environment, leave me a message here or on Instagram if you need substitutes I will gladly help you.

Be well and be safe!

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Ingredients

• Wet Ingredients
• ½ cup extra virgin olive oil
• ½ cup pure maple syrup, you can use other sweetener like raw brown sugar or coconut sugar( if using dry sugar add 2-3 tablespoons milk to the batter)
• ½ cup plant or dairy milk, I like oatly
• 1 tablespoon pure vanilla extract
• Dry Ingredients
• 1 cup almond flour or gluten free flour or All purpose flour ( I used Almond flour)
• 1.5 cups rolled organic oats, ground to a fine flour like consistency (regular or gluten free)
• 1 tablespoon baking powder
• ½ teaspoon each ground cinnamon and cardamom (optional)
• ¼ teaspoon sea salt
• Add On Fruit and vegetables 
• 1 cup mixed fresh berries, I used raspberries, blueberries and blackberries, fresh or frozen, if using frozen make sure you drain the juice as much as possible
• 1 cup finely chopped baby spinach, organic preferred
• 1 large finely grated carrot, about ½ cup
• 1 medium zucchini, grated
• 1 medium apple, grated
• 2 tablespoons dried fruit I like blueberries, cranberries 
• ¼ cup mixed nuts and seeds

Instructions

1. Prepare a 5 x 9 inch loaf pan with parchment paper or non-stick cooking spray. Preheat oven to 375F.
2. Mix together the dry ingredients in a large mixing bowl.
3. In a separate bowl, whisk together wet ingredients then fold the wet into the dry ingredients just until well incorporated. DO NOT OVERMIX. (The mixture will be on the firmer side, but as it bakes the apple, spinach and zucchini will give out moisture)
4. Fold in balance of add on ingredients. again mix to combine evenly.. Save some fruit and nuts for the top for decoration.
5. Spoon the batter into loaf pan and bake for 40-45 minutes until skewer comes out clean.
6. Let cool for 10 minutes before turning over on to a baking rack to cool completely.
7. Slice and enjoy with a little butter or nut butter, maple syrup or fruit chia jam.