Ava’s Raspberry Coconut Breakfast Loaf

Ava’s Raspberry Coconut Breakfast Loaf

Ava's Raspberry Coconut Breakfast Loaf

March 1, 2017
: 1x loaf (approx. 15 slices)
: 10 min
: 40 min
: 50 min
: Easy

'Ava's Raspberry Coconut Breakfast Loaf' (no sugar, no salt, no sweeteners, all natural ingredients and suitable for 6m+, easy for bub to it up and eat) Recipe requested by followers!! Couldn’t live without this loaf! I bake it once a fortnight and freeze individual slices, and take out a slice in the morning and put it in the toaster to defrost or leave out the night before. Bub loves it. We either eat it at home for her breakfast or if i am going out to meet a friend for breakfast i toast (defrost) it for her in the toaster and place a couple of slices in a zip bag and bring it out with us in a cooler bag with her water. This is another version of Ava's breakfast loaf, this time with Raspberries instead of sultans OR try it with blueberries or strawberries... So many versions.

By:

Ingredients
  • 3x bananas (the more over ripe then better!)
  • 2x cup of wholemeal/wholewheat self-raising flour
  • 1/2 cup of desiccated coconut
  • 2x egg
  • 1/4x teaspoon baking powder
  • 2x tablespoons of greek full fat yogurt (heap)
  • 1x cup of fresh raspberries (or you can use blueberries or strawberries) * save a handful of raspberries to decorate loaf before going into the oven.
  • 2x tablespoon of poppy seeds OR Chia seeds OR sunflower seeds
  • 2x tablespoon of mixed spices (or just cinnamon)
Directions
  • Step 1 Preheat oven 170 degrees celsius and prepare a tin loaf tray with non-stick baking paper
  • Step 2 in a large bowl combine all dry ingredients, then in another bowl mix all wet ingredients. Pour the wet ingredients into the bowl of dry ingredients and mix the two together (Ssshhhh Secret – don’t over mix!)
  • Step 3 Once combined the mixture should look like a cake mixture
  • Step 4 Pour all ingredients into a prepared loaf tray (lined with baking paper)
  • Step 5 Decorate the top of the loaf – by pressing in some left over raspberries and dusting with coconut.
  • Step 6 Place tray in the middle of the oven for approx 40min.
  • Step 7 Once centre of loaf is cooked, leave to cool completely, then slice up and freeze individual slices lay out separately in a zip bag. Enjoy lovely mums and dads!
  • Step 8 TIPS: This is the second version of the original ‘Ava’s Healthy Breakfast Loaf’, they are both tasty, healthy and delicious. This is my lifesaver when it comes to easy breakfast or snacks for bub, toddlers and for even Mum and Dad who may like a healthy tasty snack. Great for breakfast at home or if you are heading out for a play date, brunch or eating on the run.
  • Step 9 TIPS: take out a frozen slice in the morning and put it straight into the toaster (it may need one and a half “press of the toaster button” time depending on your toaster) ready for bub’s breakfast OR leave a frozen slice in the fridge (in a container) over night, ready to give freshly defrosted to bub in the morning – either can serve cold or toast it. This loaf is also a great way to introduce a bit of egg if you haven’t done so already. *TIPS: Overripe bananas are the key to a tastier loaf. They will be easier to mash, sweeter and more flavoursome. They have so much natural sweetness with no added sugar!
Ava’s Raspberry Coconut Breakfast Loaf – Before baking
ava breakfast loaf
Ava’s Raspberry Coconut Breakfast Loaf – after baking

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