This loaf is high in fiber and the perfect snack or quick and easy breakfast option and lends itself to so many adaptations.
Make it gluten free by using quinoa flakes in place of oats (and GF baking powder). Make it lactose or dairy free by incorporating your favourite milk. You can also substitute any frozen berries you’ve got hanging out in the back of your freezer.
Once baked, you’ll find the raspberries have created a natural jam throughout the loaf, so you hardly need to add a thing when serving. But if you’re looking for a little more, I suggest a spread of cream cheese. It goes perfectly with those jammy raspberries.
You will need:
- ¼ cup brown sugar
- ¼ cup extra virgin olive oil (EVOO)
- 1 egg
- 1 banana, mashed
- ½ cup milk (any)
- 1 cup oats
- 1 teaspoon baking powder (use GF if required)
- 1/3 cup buckwheat flour
- 1 cup frozen raspberries
Equipment: a large mixing bowl, whisk, wooden spoon or spatula and loaf tin
- Preheat oven to 180˚C
- Combine brown sugar and EVOO with a whisk
- Add whole egg and mashed banana, combine
- Add milk and combine
- Add oats, baking powder and buckwheat flour and combine using a spatula or wooden spoon
- Pour in raspberries and gently combine
- Transfer batter into a lined loaf tin and bake in the oven for 30 – 35 minutes or until golden brown (oven temperatures may vary)
- Remove from oven and set aside for 5 minutes before removing from tin
- Allow to cool slightly before slicing and enjoy!