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Banana & Prune Breakfast Loaf

October 22nd, 2013 | no comments

 

This recipe was inspired by my good friend and amazing creative wholefood cook, Kate Patterson, and is featured in this year’s Spring Cleanse program!  It is a fantastic recipe to make at the beginning of the week, and keep in the fridge.  Serve it up for breakfast or take to work for a mid-morning snack!

 

Ingredients:2013-10-17 19.44.48

  • 3/4 C millet (rinsed and soaked overnight)
  • 3/4 quinoa (rinsed and soaked overnight)
  • 1⁄2 C chia seeds
  • 1⁄2 tsp sea salt
  • 1 tbs good quality honey
  • 3 medium bananas (mashed)
  • 1⁄2 C chopped prunes
  • 1⁄2 C chopped walnuts
  • 1 tsp cinnamon
  • 1⁄2 C water

 

Instructions:

  1. Strain millet and quinoa well
  2. Place all ingredients (except prunes and walnuts) into a food processor and blend until well combined
  3. Allow to sit for 5-10 minutes (to allow chia to work its magic…the chia will go gelatinous and the mixture should be ‘spoonable’ after this time (no excess liquid).
  4. Add walnuts and prunes to the mixture
  5. Spoon into greased muffin tins or a loaf tin (use coconut oil)
  6. Bake at 180°C for about 40 minutes or until golden brown.
  7. Take out of the tin, turn it over and bake bottom up for another 15 minutes
  8. Slice and enjoy!

 

Tip: Great toasted in a sandwich press with a bit of butter or coconut oil on top.  Take to work as your ‘healthy’ banana bread version with your herbal tea or coffee alternative ‘dandelion’ latte!

 

 

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Hi! My name is Ngaire, owner of Whole Lot a Health. I'm a Accredited Exercise Physiologist, Nutritionist, and Clinical Pilates teacher, with a passion to empower woman to living a ripe & fertile life; rich with energy, abundance & opportunity.  Health is wealth!

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