Name: Seedy breakfast loaf
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 12
Ingredients: 220g plain flour; 1 Tbsp baking powder; 11/2 tsp fine salt; 3 Tbsp poppy seeds; 3 Tbsp sesame seeds; 3 Tbsp flax seeds; 2 tsp fennel seeds; 3 Tbsp pumpkin seeds (pepitas); 1/3 cup rolled oats or toasted granola; 120g brown sugar; 50ml maple syrup, plus extra, to serve; 150ml sour cream or plain yoghurt; 150ml coconut cream; 100ml extra virgin olive oil; 2 free-range eggs; 2 Tbsp coconut flakes; Ricotta, to serve

Seedy breakfast loaf

Packed full of nutrients.

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Serves 12

Prep

1H 15M

Cook

15M

Total

1H 30M

Skip to Recipe

Rise and shine with a morning bake packed with all the good stuff. Top it with creamy ricotta and sweet maple syrup for the ultimate coffee sidekick!

Ingredients

220g plain flour

1 Tbsp baking powder

11/2 tsp fine salt

3 Tbsp poppy seeds

3 Tbsp sesame seeds

3 Tbsp flax seeds

2 tsp fennel seeds

3 Tbsp pumpkin seeds (pepitas)

1/3 cup rolled oats or toasted granola

120g brown sugar

50ml maple syrup, plus extra, to serve

150ml sour cream or plain yoghurt

150ml coconut cream

100ml extra virgin olive oil

2 free-range eggs

2 Tbsp coconut flakes

Ricotta, to serve

Method

Preheat oven 170°C fan-forced (190°C conventional). Grease and line a 10 x 23cm loaf pan. In a medium bowl, combine flour, baking powder, salt, seeds and oats (or granola).

In a separate large mixing bowl, combine sugar, maple syrup, sour cream (or plain yoghurt), coconut cream, oil and eggs. Whisk to combine.

Add dry ingredients to wet and combine using a spatula, just enough to come together, taking care not to overmix.

Pour mix into lined pan and top with coconut flakes. Bake for 1 hour 15 minutes or until a skewer inserted in loaf comes out clean. Remove from oven and allow to cool in pan. Unmould and slice. Serve slices topped with ricotta and drizzled with extra maple syrup.

For more delicious recipes, get the November issue of Better Homes and Gardens, on sale now.

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

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