Category Archives: Breads and Loaves

Halloween Bairín Breac

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It being Halloween, Bairín Breac (Barmbrack) is very traditional 🎃 Me being me, I wanted to try and find a healthy recipe for the Breac but couldn’t really find any. I suppose you can’t really change something so traditional especially when it’s so good the way it is!

So I decided to compromise a small bit and since I love Donal Skehan and his recipes, I came across a recipe that he has and just changed one or two of the ingredients.

Here is the link to Donal’s original recipe ~ http://www.donalskehan.com/2010/10/halloween-barmbrack/ ~ The only changes I made were using buckwheat flour instead of plain flour and using coconut sugar instead of light brown sugar (coconut sugar has nearly the same texture and look as brown sugar so was a good substitute) and the remaining ingredients stayed the same 😊

It turned out really delicious and that bit more nutritious as well 😊

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Definitely worth a try!!

Enjoy 😊

Tee. X

Zucchini Bread

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Experimented with this recipe during the week and I really enjoyed it! It only lasted about 2 days before it was all gone 😦 The bread came out quite moist and spongy like but it was really nice, it was perfect on it’s own or else I tried it with some almond butter spread on top and that went down a treat as well 🙂 Nutritious and delicious so it’s a win win 😀

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IMG_5300[1]Ingredients

  • 1 & 3/4 cup flour (I mixed it up between quinoa flour and buckwheat flour)
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 eggs
  • 1 mashed banana
  • 2 tsp vanilla extract
  • 1 tsp honey/maple syrup
  • 1 & 1/2 cup grated zucchini
  • 6 tbsp unsweetened almond milk

Method

  1. Preheat the oven to 180°C. Either grease or place parchment paper in an 8×4 loaf tin.
  2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
  3. Add in the eggs, mashed banana, vanilla extract, syrup, and grated zucchini and stir until all the ingredients are mixed well together.
  4. Slowly add in the almond milk, stopping when the batter is quite thick. Scrape the batter into the prepared loaf tin and bake in the oven at for about 40 minutes, or until a toothpick/knife inserted in the center comes out clean. Let cool before cutting into slices.

Enjoy,

Tee. X

Berry Protein Loaf

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A perfect protein rich snack which can be made gluten free and dairy free as well 🙂

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Ingredients

  • 2 eggs
  • 2 scoop vanilla protein powder
  • 1 cup (90g) oats
  • 1 cup (245g) greek yoghurt/milk
  • 1/2 cup (50g) raspberries/blueberries

Method

  1. Preheat oven to 180­°C. Line a 20x10cm loaf tin with parchment paper.
  2. Combine all ingredients, except for the raspberries/blueberries.
  3. Leave for 15 minutes to thicken.
  4. Pour into your loaf pan.
  5. Drop in raspberries/blueberries.
  6. Bake for approximately 45 minutes – this varies with type of oven.
  7. Slice up. I had mine topped with some crunchy peanut butter 🙂

Enjoy 🙂

Tee x

Gluten Free Chocolate Chip Peanut Butter Banana Bread

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Ingredients

  • 150g plain flour
  • 1 cup (80g) rolled oats
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (170g) maple syrup
  • 1/2 cup (105g) coconut oil/butter, melted & cooled
  • 200g greek yoghurt
  • 1/2 cup (125g) smooth/crunchy peanut butter, room temp.
  • 1 egg, beaten
  • 3 small/2 large ripe bananas, mashed
  • 100g chocolate chips

Method

1. Preheat oven to 180°C.

2. Line a loaf pan with parchment paper.

3. In a large bowl, combine the first 4 ingredients.  Set aside.

4. In a medium bowl, combine the syrup, coconut oil/butter, yoghurt, peanut butter and egg. Add the wet mixture to the dry and then fold in the mashed bananas. Pour the batter into your loaf pan and sprinkle the chocolate chips on top (you can also mix the chocolate chips through the mixture instead of sprinkling on top).

5. Bake for approx 60 minutes.  Allow to cool slightly before slicing.  Store leftovers in an airtight container.

*I love this when it is just out of the oven or else the day after I like to heat it up in the microwave so it’s warm and the chocolate chips are just about melting .. Yummaay!

Enjoy,

Tee. X

Oat Bread

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Ingredients

  • 1 large tub of natural yoghurt (500g)
  • 2 tubs (use the yoghurt tub to measure) of porridge oats (can use gluten free oats if preferred)
  • 2 tsp of bread soda
  • 1/2 tsp salt
  • 1 egg (works well without the egg for anyone with egg intolerances)
  • 1 tbsp milk
  • oat bran and pumpkin seeds to sprinkle on top

Method

1. Preheat your oven to 200°C.

2. Place bread soda, salt and the yoghurt in a mixing bowl.

3. Using the same yoghurt tub, measure 2 tubs of porridge oats and add to the bowl. Stir thoroughly.

4. Add the beaten egg and milk and stir to combine.

5. Place in a greased standard loaf tin (2lbs/900g – 18.5 x 11.5 x 9cm).

6. Sprinkle some oat bran and pumpkin seeds on top.

7. Bake for approximately 45 – 60 minutes (depending on your oven).

8. Remove and leave to cool on a wire tray.

I love this straight out of the oven with lots of butter on top 🙂 Also great for sandwiches and alongside soup..

Enjoy,

Tee x