GF Pumpkin, Zucchini & Quinoa Breakfast Loaf

So who’s with me when I say breakfast is the hardest meal to get creative with?

Most days we are so rushed trying to get the household ready and out of the house that you usually scoff down a bowl of muesli or toast on the run. Yep me too!

We all are well aware that breakfast is the most important meal of the day and what we put in our bodies first thing in the morning fuels our bodies to get motivated and set energy levels for the whole day. It is so important we incorporate high energy producing foods as part of our breakfasts daily. But how can we make breakfast more interesting..

When you want to break up the normal morning breakfast routine or for those mornings when the kids have sucked all your time away from you, this recipe is a must try. I made this wholeosme veggie packed loaf in variation of the normal paleo pumpkin bread recipes that are around. I used grated pumpkin, zucchini, added spinach leaves for greens, eggs for protein, seeds, and goodness of quinoa which is ideal for slow releasing energy. Buckwheat flour is used also making it a gluten-free option and less heavily dense to digest..

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It is a savoury loaf that you can toast in the toaster or sandwich press and top with an array of different toppings. Such as tomato relish, sun-dried tomato or capsicum pesto, honey ricotta, sliced tomato and baby spinach, smashed avocado or even just on its own with a little real butter. Also a good idea to thickly slice wrap in plastic film and pop in the freezer for when needed.

Hope this is helpful!

Caz

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Pumpkin, Zucchini & Quinoa Breakfast Loaf

Gluten Free Savoury loaf that is perfect for breakfast or a healthy snack, topped with your favourite toppings

Ingredients

1/2 cup white quinoa, rinsed

2 medium zucchini, finely grated & squeeze the excess liquid out

2  1/2 cups (350g) pumpkin, finely grated

60g baby spinach leaves

2 cups buckwheat flour

2 tsp GF baking powder

4 eggs

100ml EV olive, grape seed or coconut oil

1/2 cup grated cheddar cheese

Salt and Pepper

4 thyme sprigs, leaves removed

1/4 cup pepitas & sunflower seeds

Directions

  1. Preheat oven 160’C line  a loaf tin with baking paper
  2. Cook quinoa. Combine 3/4 cup water with quinoa in a small pot and gently boil for 10mins until water in absorbed. set aside
  3. Place all other ingredients in a large bowl and add quinoa and mix well till all combined
  4. Pour into prepared loaf tin top with seeds and bake for 1 hour 15mins or until when skewer is inserted comes out clean
  5. Cool in pan for 10mins before slicing

Note– Store in a airtight container in the fridge for 3 days or Slice thick slices and wrap in plastic film place in the freezer for later

Serving suggestions– It is a savoury loaf that you can toast in the toaster or sandwich press and top with an array of different toppings. Such as tomato relish, sun-dried tomato or capsicum pesto, honey ricotta, sliced tomato and baby spinach, smashed avocado or even just on its own with a little real butter

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8 thoughts on “GF Pumpkin, Zucchini & Quinoa Breakfast Loaf

  1. how can I make this dairy free? can I use savory yeast flakes? if so, how much and would I need to change the recipe?

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    1. Sorry for the late reply I have been offline for a while. I’m not an expert on dairy free but I have seen chia seeds soaked as a egg replacement. To replace an egg, use 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before.

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