Lola Berry's healthy Paleo Brekkie Loaf

Name: Lola Berry's healthy Paleo Brekkie Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 11⁄4 cups coconut flour; 3tbs honey; 1tsp bicarbonate of soda; Pinch of salt flakes; Pinch of ground cinnamon; 3tbs desiccated coconut; 2.00 vanilla pod, split and scraped (or a pinch of vanilla powder); 3tbs almond butter; 1 very ripe banana, mashed; 4 large eggs; 1 cup blueberries, plus extra to serve (optional); 1 cup coconut oil (solid not melted); 1⁄2 cup almond butter; 1⁄2 cup maple syrup

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It’s no secret that I love sweet things, especially at brekkie time. This loaf is so good because it really feels like you’re eating cake for breakfast, though it’s actually grain free and just so happens to be paleo too! A slice or two of this will have you all powered up and ready to go, with the eggs giving you a whack of protein and the banana acting as a great source of complex carbohydrate and delivering a big hit of the B vitamins you need to get energy into the body. Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.

11⁄4 cups coconut flour
3tbs honey
1tsp bicarbonate of soda
Pinch of salt flakes
Pinch of ground cinnamon
3tbs desiccated coconut
1 vanilla pod, split and scraped (or a pinch of vanilla powder)
3tbs almond butter
1 very ripe banana, mashed
4 large eggs
1 cup blueberries, plus extra to serve (optional)

Icing

1 cup coconut oil (solid not melted)
1⁄2 cup almond butter
1⁄2 cup maple syrup
1 vanilla pod, split and scraped (or a pinch of vanilla powder)

Method

1.

Preheat the oven to 180°C and grease and line a loaf tin with baking paper.
2.

Place the coconut flour, honey, bicarbonate of soda, salt, cinnamon and desiccated coconut in a large bowl and mix thoroughly.
3.

Combine the vanilla, almond butter, mashed banana and eggs in a blender, then pour into the bowl with the dry ingredients. Mix well to form a batter and gently fold through the blueberries.
4.

Spoon the batter into the prepared tin and bake for 25–30 minutes (insert a skewer in the centre to check that it’s cooked through – if it come out clean, it is).
5.

Allow to cool a little in the tin, then turn out onto a wire rack to cool completely.
6.

Meanwhile, make the icing by popping the solid coconut oil, almond butter, maple syrup and vanilla into a food processor and blending until smooth.
7.

Once the loaf is cool, spread over the icing and top with a few extra blueberries, if you like.
8.

The icing will melt if it gets too warm, so make sure the loaf is completely cool before you ice it, and keep it in the fridge once done.