Paleo Spiced Apple Breakfast Loaf Recipe
It's almost the end of October. The time when we start gravitating towards pumpkin spiced lattes, gingerbread and baked apple pies. The evenings are getting darker and chillier and we tend to have the natural inclination to rest and do less. I love these kinds of recipes because they are naturally sweet, warming and delicious. They also help you get that festive feel on as party season falls upon us and pack a punch in flavour compared to other desserts - nothing else quite matches up at this time of year does it?
My clients often struggle with breakfast on the Paleo diet, as eating eggs, meat and vegetables can get tired on a regular basis. It's also nice to feel normal and enjoy the carb textures of a standard western diet while still eliminating grains and dairy.
This recipe quenches your breakfasty desires but also contains eggs and veg and is high in protein so will keep you warm and energised until lunchtime.
You'll need a muffin tray or loaf tin but the rest is easy. If you decide to make it, let me know in the comments below how it went and feel free to tag me on Instagram @autoimmune_hub.
Ingredients: Serves 1-2 people.
1 grated apple
½ grated large carrot
3-4 tbsp Tiger nut flour
Handful raisins (optional)
½ tsp cinnamon
½ tsp nutmeg
Preheat the oven to 200 degrees and grease your tins with a little olive oil.
Mash the bananas with a fork and mix with the eggs.
Stir in the grated carrot, apple and tiger nut flour. You could also use almond flour.
Add the spices, raisins and salt and mix well.
Pour into your chosen tray and bake for 20 mins or until golden and cooked through - test with a small sharp knife.
Final dough should be moist and flexible before cooking.