RECIPES BY Rhiannon Lambert

Blueberry Breakfast Loaf

  • 1 Hour
  • 8-12
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Essential ingredients

2 large or 3 small very ripe bananas
150g fresh blueberries
200g buckwheat flour
50g oats
1 tsp cinnamon
4 tbsp coconut oil, melted
2 eggs or 2 flax eggs
4 tbsp honey or maple syrup
2 tbsp almond milk
1 tsp vanilla extract
1 1/2 tsp baking powder
½ tsp baking soda


  1. Preheat the oven to 180c. Grease a loaf tin with coconut oil.
  2. In a large bowl, mash the bananas. Whisk in the eggs, milk, vanilla, melted coconut oil and honey.
  3. In another bowl, mix together the flour, oats, cinnamon, baking soda and baking powder.
  4. Fold the dry ingredients in to the wet and mix well. Stir through the blueberries.
  5. Pour into the tin and spread out evenly. Sprinkle the top with oats.
  6. Bake for 45 minutes. Allow to cool in the tin for 10 minutes before turning out and cooling on a rack.
  7. Serve a slice warm with a spread of your favourite nut butter!