Breakfast Loaves

Prep + cook time 45 mins 

Makes 8

Pumpkin & Apple Spice

  1. Preheat oven to 180°C. Grease and line an 8-hole (2/3 cup/180ml) mini loaf tray with strips of baking paper.
  2. Place 1 cup (140g) wholemeal self-raising flour, 3/4 cup (75g) almond meal, 2 heaped scoops (64g) IsoWhey Madagascan Vanilla (or Strawberry Smoothie or Banana Smoothie) and 1 tsp mixed spice in a bowl; whisk to combine.
  3. Add 11/2 cups (175g) finely grated butternut pumpkin, squeezed dry, with 1 cup (250g) no-fat greek yoghurt, 2 whisked large eggs (50g each), ½ cup (125ml) maple syrup and 1 large (180g) diced red apple; mix to just combine. Fill lined holes with batter.
  4. Top loaves with 1 small (80g) thinly sliced red apple and drizzle with 1 tbsp extra maple syrup.
  5. Bake loaves for 25 mins. Stand in pan for 5 mins, then transfer to a wire rack to cool.

NUTRITIONAL COUNT PER LOAF
7.3g total fat (1g saturated fat); 112418kJ (272 cal); 38.5g carbohydrate; 11.2g protein; 5g fibre 

Zucchini & Strawberry

Following recipe above, swap pumpkin for 11/2 cups (160g) coarsely grated zucchini, squeezed dry, mixed spice for 1 tsp grated lemon rind, and diced apple for 150g finely diced strawberries. Top loaves with 100g thinly sliced strawberries instead of apple.

NUTRITIONAL COUNT PER LOAF
 7.2g total fat (1g saturated fat); 1064kJ (254 cal); 33g carbohydrate; 12.4g protein; 4.6g fibre

Blueberry & Banana

Following recipe above, swap pumpkin with 1/2 cup ( 120g) mashed ripe banana, mixed spice for 1 tsp cinnamon, and diced apple for 1 cup (125g) frozen blueberries. Top loaves with ½ cup (65g) frozen blueberries instead of sliced apple.

NUTRITIONAL COUNT PER LOAF
7.2g total fat (1g saturated fat); 1128kJ (269 cal); 38.3g carbohydrate; 11g protein; 5g fibre