Strawberry Yogurt Breakfast Loaf
I will take any excuse to turn a baked good into a breakfast, so this recipe was a no brainer. This delicious loaf is made with all breakfast-y, natural ingredients, with a special shoutout to the incredible Forager Project.
Forager has been a company that I’ve loved for years now - they’re actually one of the OG brands I found when I first started experiencing my health issues and was in desperate need of products that actually worked for me. But this brand rocks, they have a huge variety of products to choose from, so you never have to feel as if you’re held back by your dietary needs. Their cereal is my absolute favorite in the entire universe - if I’m not topping my smoothies with it, I’m eating it by the handful. I also love the company because they’re a family owned and operated business that creates organic and plant-based foods. And of course, I’m sold by their mission to improve human and planet health because they believe that the food we eat is as important as the air we breathe. This is not a paid post, I just seriously love this brand and always want to share the products that work for me in hopes to help anyone else who might be struggling! So if you’ve never tried any of their products, I highly recommend
Now, back to the bread - it’s delicious, incredibly easy to make, and even easier to eat. It makes for the perfect grab and go breakfast or mid-day snack (speaking from experience), and is made with nutrient-dense ingredient substitutions that your mind, body, and soul will thank you for.
Dessert for breakfast, but without the dreaded crash - truly the best of both worlds.
Try it!
RECIPE
Ingredients:
2 flax eggs (2 tbsp flaxseed + 4 tbsp water)
1/2 cup maple syrup
3 tbsp melted vegan butter
1 single serve Forager Project strawberry yogurt (sub any single serve yogurt)
1 tsp vanilla
1 1/3 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
2-3 tbsp plant milk
Diced strawberries
1 tsp arrowroot powder (sub corn starch)
Strawberry glaze: 2 tbsp yogurt + 2 tsp maple syrup + 2 tsp coconut oil + 2 tbsp mashed strawberry juice
Directions:
Whisk flax eggs, maple syrup, butter, yogurt, and vanilla in a bowl until smooth.
Mix flours and baking soda in a separate bowl until combined, then slowly fold into the bowl with wet ingredients.
Mix until batter forms, adding plant milk as necessary.
Combine strawberries and arrowroot in a small bowl until strawberries are coated, then stir into batter.
Pour batter evenly into a loaf pan and smooth the top. Bake at 350 for 45-50 minutes or until knife comes out clean. Let cool completely, then top with glaze.