Healthy Breakfast Bread with Seeds, Almonds, and Figs

By Mary Devinat
December 11, 2015
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Makes: 1 big loaf or 2 small

  • 3/4 whole wheat flour
  • 1 cup oatmeal
  • 2 teaspoons baking powder
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons flaxseeds
  • 1 handful whole almonds (or chopped, according to your tastes)
  • 8 dried figs
  • 2 ripe bananas
  • 3/4 cup buttermilk
  • 2 eggs
  • 1/3 cup olive oil
  • 2 1/2 tablespoons honey
  • 1 teaspoon cinnamon
  1. Preheat your oven in 200°C (400°F). Begin by mixing the flour, oatmeal, baking powder, seeds, almonds, and figs together in a big bowl.
  2. In another bowl, mash your bananas and add the buttermilk, eggs, and oil. Mix well and add to the dry ingredients. Add the honey and the cinnamon and stir until homogeneous. Pour into a loaf pan and put in the oven for approximately 35 to 45 minutes. Remove when a tester inserted into the middle comes out clean, and wait at least 10 minutes before removing the bread from the pan.

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