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.

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.

 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.

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