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Prep time
10 minutes
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Cook time
45 minutes
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Makes
One 9- x 5-inch loaf
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Healthy Breakfast Bread with Seeds, Almonds, and Figs
Ingredients
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3/4 cup
whole-wheat flour
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1 cup
quick oats (rolled oats)
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2 teaspoons
baking powder
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2 tablespoons
pumpkin seeds
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3 tablespoons
ground whole flaxseed meal
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1/4 cup
almonds, sliced or roughly chopped
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8
dried missino figs
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2
ripe bananas
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3/4 cup
buttermilk
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2
eggs
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1/3 cup
olive oil
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2 1/2 tablespoons
honey
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1 teaspoon
cinnamon
Directions
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Preheat your oven to 400°F (200°C).
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Begin by mixing the flour, quick oats, baking powder, pumpkin seeds, flaxseed meal, almonds, and figs together in a big bowl until well combined.
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In a separate medium-size bowl, mash your bananas with a fork until soft and mushy. Add the buttermilk, eggs, oil, honey, and cinnamon, and mix well to combine (the ingredients should be fully incorporated).
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Add the wet mixture to the dry ingredients and stir until homogenous.
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Pour into a greased or parchment-lined loaf pan and bake for approximately 35 to 45 minutes. Remove when a tester inserted into the middle comes out clean. Let cool for at least 10 minutes before removing the bread from the pan.
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