This post is sponsored by Happy Planet
Summer holidays in our house officially ended this week with Adam reluctantly returning to his grad studies. Before his first day back, we made a last ditch attempt to celebrate summer vacation with a trip to our local ice cream parlour. Battling the mob of teenagers giddy with excitement and high on hormones, we managed to escape the crowds and head to the beach. With cones in hand (coconut chocolate for me and lavender honey and London fog for him) we meandered through the side streets admiring the Victorian houses whose gardens made one final attempt at giving it their all.
Fennel over a metre high, now crisp and golden, looked more like a tumble weed than the lush herb it was just several weeks ago. The setting sun low in the horizon turned the world a golden sepia tone reminiscent of a martian landscape, while stretching our shadows into unrecognizable lengths. As we sat on drift wood watching the freighters in the bay, I was overcome by the sudden rush of back to school nerves and excitement I felt annually as a child. Excitement, anticipation, and the simultaneous sensation of the end of summer and rebirth of autumn all in one overwhelming swoop. It almost makes me want to go back to school... almost 😉
Although we're thirty-ish, school mornings are as hard for us now as they were when we were ten. Late nights spent dreading the early wake-up call, followed by mornings of multiple snoozes, are the norm. Most mornings (lets be fair) Adam wakes well before I do, so I want to ensure that he has a good supply of breakfast options that will keep him going late into those grad school hours.
Not always having time to whip up a warm meal in the morning, I like to have a good supply of fibre-full loaves, natural juices, and protein rich nut butters, to ease the morning routine. Lately we've switched out the regular sugar packed O.J. for Happy Planet's new line of Daily Squeeze juice which contain three servings of fruits and veggies compared to most juices which have two. It also has less sugar than typical juice, meaning he won't crash halfway through class. A nutritious whole grain loaf like this morning glory one, provides plenty of fibre, protein, and complex carbohydrates that will keep us full longer, while in combination with the juice, provide us a balance serving of all the essentials.
Based on the classic Morning Glory muffin, this loaf is a warming mix of carrot, cranberries, pumpkin seeds, nuts, coconut, and spices. Yet unlike the classic muffin that's made with a heavy dose of oil, this loaf uses the versatility of applesauce to cut down on fat. The nuts and seeds used in this loaf are pretty interchangeable to whatever you have on hand - walnuts, sunflower seeds, raisins, or dates - they would all make a great addition. If eating on-the-go is more your style, simply turn this loaf into a batch of muffins by baking them individually in tins for 25-30 minutes.
MORNING GLORY LOAF
Makes 1 loaf. Print it Here
1 ½ Cups Flour (I used half white spelt half whole grain)
1 tsp. Baking Powder (slightly rounded)
1 tsp. Baking Soda
1 ½ tsp. Cinnamon
¾ tsp. Ground Ginger
⅛ tsp. Ground Nutmeg
½ tsp. Sea Salt
6 Tbsp. Maple Syrup
2 Tbsp. Coconut Sugar
½ Cup. Unsweetened Applesauce
4 Tbsp. Oil (I used Olive but Avocado or melted Coconut is great too)
2 Tbsp. Ground Flax
5 Tbsp. Water or Nut Milk
1 Cup Grated Carrot (about 2 large)
¼ Cup Shredded Coconut
¼ Cup Cranberries
¼ Cup Chopped Pecans
¼ Cup Pumpkin Seeds
1. In a bowl combine the flour, baking powder, soda, spices and salt. In another bowl combine the water and flax, let sit for five minutes to soften. After the flax has soften, add the maple syrup, coconut sugar, applesauce, and oil. Add the wet ingredients to the dry and mix until halfway combined.
2. Stir in the carrot, coconut, cranberries, pecans, and pumpkin seeds and mix just until combined.
3. Pour the batter into a parchment lined pan. Sprinkle the top with some seeds and oats and bake in a preheated 175 C (350 F) oven for 55-65 minutes, or until the top springs back.
Hi Sophie. My loaf turned out absolutely amazing with Sorghum flour. It reminds me of my favourite fruit cake. My healthy breakfast is sorted. Thanks again.
oh yay, you're welcome, Rozina! I'm so happy to hear it turned out perfectly <3
Thanks Sophie. I will try and post my comments soon.
Hi Sophie. This surely looks good. I intend to try it with Sorghum or buckwheat flour. Do you think.it will work?
Hello Rozina! I'm not 100% sure, but sorghum is such a great gluten free flour in baking, I can't see it not working 🙂
Looks really good but I don’t use oil. Has anyone tried this with an oil substitute or perhaps mashed avocado?
Hey Marjorie! I think using apple sauce would be a good replacement for the oil. Maybe even a nut butter would work if you eat those 🙂
Hi Sophie, do you happen to have the nutritional informations for this loaf?
Hey Camille, I'm sorry but I don't have that, but you can try a site like this one to find out.
This is such a great autumn loaf, I will definitely double the recipe next time so that it won't run out as fast! (It lasted 2 days) I skipped on the cranberries, subbed the ground flax with a banana, and it was such a treat 🙂
Can i completely take out the maple syrup and coconut sugar, and just put in an extra 1/2 cup of applesauce or pumpkin puree instead? I prefer less sweet pastries...
Hey Joanne, great question! I haven't tried it so I can't guarantee how it will turn out. I'd say it's worth a try tho. You may need to add a little more flour to compensate for the added liquid 🙂
This looks so good, but I was wondering when you say shredded coconut do you mean the big chunks or dessicated? Some people call it different so I just wanted to make sure 🙂
Hey Laura! I used the desiccated type (unsweetened of corse). I hope that helps and I hope you enjoy the loaf 🙂
thanks a million!!! <3 <3 <3
This looks so good! I love homemade loafs that you can have for breakfast, as a snack, and basically want to eat for any meal. Will try this one out soon!
Thanks, Helena! Aren't they the handiest things to have around! Truly a favourite of mine too. I hope you enjoy the loaf. xox
I made this bread using 3 small loaf pans. Bakng time was 40 minutes. It's delicious - I'll definitely make it again. We had it for supper with butternut squash soup.
Oh what a perfect autumn combination, Barb! I'm so pleased to hear you enjoyed it. Thanks for the baking info - I think I'll have to try baking mini ones 🙂
Oh wow this bread looks marvelous Sophie! I will make it today!
Thanks for sharing.
This bread/cake loaf seems amazing and indeed perfect for breakfast or teatime 🙂
Dear Sophie, can this beautiful loaf be made with GF flour only?
Hello Yanika! Yes, this loaf can easily be made GF. Try using a mix that has some thickens already added (like potato starch etc) or maybe make your own using this great blend http://minimalistbaker.com/diy-gluten-free-flour-blend/ Enjoy xox
This loaf looks heart and delicious! I've been paying more attention to my breakfasts recently, as they too often get rushed 🙂
Thanks, Medha! It's so easy to have a rushed breaky (like mine today), but doesn't feel great when you take the time?! xox