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COCONUT YOGURT & RASPBERRY BREAD

“A delicious vegan gluten-free breakfast bread.”

If you made the decision to introduce some health into your diet this January, it’s now, at the beginning of February, these healthier lifestyle decisions can begin to test us. To help you continue with a diet that your body will thank you for, bread is a great place to hit upon, as it’s a large part of many peoples daily intake.

Here are two delicious gluten-free and dairy-free breakfast bread recipes, which are really easy to make at home. They’re packed full of plant protein, complex carbohydrates, fiber, vitamins, minerals and good fats. Psyllium husk can be easily sourced online, it’s a necessary addition to everyone’s diet, promoting better digestive health.

This is a great bread to add into your daily routine, keeping you feeling fuller for longer and helps refuel after a training session as part of a balanced breakfast. You can play around with these base recipes, try adding in various nuts, seeds, spices, fruits, milks and yogurts.

 

COCONUT YOGURT AND RASPBERRY BREAD

Muesli – 550g

Baking powder – 3g

Psyllium husk – 5g

Flaxseed oil – 20ml

Brown Flaxseeds – 20g

Coconut yogurt – 450ml

Oat milk – 200ml

Raspberries – 100g

 

METHOD

  1. Preheat the oven to 175°C
  2. Weigh the muesli, psyllium husk, flax seeds and baking powder into a large bowl, mix well. Make sure to mix the baking powder evenly.
  3. Weigh the flaxseed oil, oat milk and coconut yogurt into the bowl.
  4. Mix well with spatula, add the raspberries, breaking up slightly
  5. Add the mix to 2 non-stick loaf tins, smooth out the top with the back of a wet spoon.
  6. Sprinkle with some rolled oats.
  7. Bake the loafs on the middle shelf of the oven for 25 minutes.
  8. Remove from the tin and then place upside-down directly on the oven shelf and bake for a further 20 minutes.
  9. The bread should sound hollow when it is tapped. Allow to cool for at least 15 minutes before slicing.
  10. The bread will keep in a tightly sealed container for up to three days. It freezes well too – slice before freezing for quick and easy toast.

 

A little bonus …If you’d like some delicious natural Jam to go with your bread:

 

VANILLA AND ORANGE CHIA SEED JAM:

My chia seed jam recipe is fully loaded with plant powered protein and vitamin C.

Chia seeds – 30g

Orange – 2 freshly juiced – 200 ml of juice and zest

Maple or honey – 10 ml (to taste, depends on the sweetness of the oranges)

Lemon juice – squeeze

Vanilla paste – squeeze

Cinnamon – pinch

Turmeric – pinch

 

METHOD

  1. Juice and zest the oranges. (200 ml of juice per recipe)
  2. Strain the juice into a mixing bowl and add the zest.
  3. Add the chia seeds, vanilla, cinnamon, turmeric and maple.
  4. Whisk to evenly incorporate the chia seeds.
  5. Whisk every couple of minutes for about 10 minutes so the chia seeds are well distributed.
  6. Refrigerate for at least 1 hour to activate the chia seeds and allow them to absorb the liquid.
  7. Mix well before serving, add a little more orange juice if its to thick.
  8. SHELF LIFE: Refrigerate: 5 days / Freeze: 3 months.

 

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