Strawberry, Banana and Chia Seed Breakfast Loaf

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The Ingredients:

  • 250 g ZENXIN Organic Banana (approx. 3), very ripe, cut in 4 pieces
  • 100 g pitted dates, halved
  • 3 large ZENXIN Antibiotic Free Eggs (Omega 3)
  • 300 g wholemeal flour (see tip)
  • 50 g Simply Natural Organic Desiccated Coconuts
  • 35 g Simply Natural Organic Chia Seeds (see tip)
  • 1 Tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 160 g Greek yoghurt
  • 100 g milk
  • 150 g fresh strawberries, hulled, diced (1 cm)

Methods

  1. Preheat oven to 180°C and line a loaf tin (900 g/2 lb) with baking paper.
  2. Place bananas, dates and eggs in mixing bowl then blend 15 sec/speed 6. Scrape down sides of mixing bowl with spatula then mix 10 sec/speed 4.
  3. Add flour, coconut, chia seeds, baking powder, bicarbonate of soda and mixed spice then mix 10 sec/speed 5. Scrape down sides and lid of mixing bowl with spatula then mix again 5 sec/speed 5.
  4. Add yogurt and milk then mix 15 sec/speed 6 until smooth and combined.
  5. Add 110 g strawberries and gently fold in with spatula then transfer to prepared tin. Scatter over remaining 40 g strawberries and press in lightly.
  6. Bake for 1 hour 20 minutes (180°C) or until a skewer inserted in centre comes out clean, covering with foil after 20-30 minutes to prevent over-browning. Leave in tin to cool for 10 minutes before transferring to a wire rack to cool completely. Serve in slices.
  1. Preheat oven to 180°C and line a loaf tin (900 g/2 lb) with baking paper.
  2. Blend bananas, dates and eggs in a blender. 
  3. Add flour, coconut, chia seeds, baking powder, bicarbonate of soda and mixed spice. Mix well. 
  4. Add yogurt and milk then mix well until smooth and combined. 
  5. Add 110 g strawberries and gently fold in with spatula then transfer to prepared tin. Scatter over remaining 40 g strawberries and press in lightly.
  6. Bake for 1 hour 20 minutes (180°C) or until a skewer inserted in centre comes out clean, covering with foil after 20-30 minutes to prevent over-browning. Leave in tin to cool for 10 minutes before transferring to a wire rack to cool completely. Serve in slices.

THE INGREDIENTS

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