Fully Loaded Breakfast Loaf

This fully loaded breakfast loaf is vegan, gluten-free, refined sugar-free, it’s action packed with amazing flavors and is laden with protein!  It makes a great breakfast or on the go snack.  I’m always looking at new ways of using different ingredients and Teff flour is surprisingly light and offers a uniquely mildly nutty flavored.  Its high in fibre and a strong source of protein, manganese, iron, as well as calcium.  Eat up friends, this loaf is delicious!


1 1/2 cup gluten free flour
1/2 cup teff flour
1/2 cup coconut flour
1/2 cup oat flour
1 teaspoon gluten-free baking soda
1 1/2 teaspoon Ceylon cinnamon
1/2 teaspoon pink Himalayan sea salt
2 flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water)
1/2 cup nut milk
1/4 cup olive oil
1/4 cup pure organic maple syrup
1/2 cup coconut sugar
1/2 cup apple or pear sauce
2 tsp  pure alcohol-free vanilla
1 cup grated carrots
Zest and juice of 1 orange
1/4 cup walnuts + more for sprinkling on top
1/4 cup raw shelled pepitas seeds + more for sprinkling on top
1 tablespoon of love


Preheat oven to 350 degrees and prepare your loaf pan with parchment paper

Prepare your flax egg in a small bowl

In a large mixing bowl add in all of the dry ingredients and sift together to combine

In a separate blow add the wet ingredients, once flax egg is ready add it to the wet ingredients

Combine your dry ingredients to the wet and mix to combine.  Add in the walnuts and pepitas.

Pour your mixture into your prepared loaf pan.  Sprinkle reserved walnuts and pepitas on top and bake for 45 -50 minutes.




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