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Gill Bland

Breakfast Boost Loaf

Posted by Gill Bland Tuesday, 5th January 2016

I’m sure you’ll see plenty of green smoothies, salads and other healthy recipes doing the rounds this January but the fact remains that it’s still pretty wet and dark out there and we need some comforting stodge in our lives. This will definitely fulfil that brief. 

The generally low GI nature of the ingredients means that this should keep you going all morning. The bran and dates will, er, combat some of the less comfortable aspects of a rich Christmas diet and treacle is, surprisingly, an excellent source of iron so good for keeping energy levels up. If you spread a toasted slice of this with some peanut butter and a couple of slices of apple you’ll be making a great start to your day with a good balance of protein, fibre, carbs, and fruit.

I won’t lie, this is not going to hit the breakfast sweet-spot of a brioche or buttermilk pancake. It’s a rough and ready breakfast option but it’s stilla lot more interesting than your normal bowl of grains. Think of it as a worthy tea loaf.

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Ingredients

  • 80g bran flakes
  • 150g dates, roughly chopped
  • 50g treacle (or half and half golden syrup if you prefer sweeter)
  • 310ml skimmed milk
  • 190g self raising flour
  • 10g cocoa (or an extra 10g of flour if not going for the cocoa option)
  • 1 tsp cinnamon if you like it
  • Extra dried fruit to sprinkle on top if desired. I used cranberries and mixed peel

 

Method

  1. Preheat oven to 180c
  2. Grease a 1lb loaf tin (or you could make muffins from this mixture too)
  3. Measure the bran flakes, dates, treacle and skimmed milk into a large saucepan.
  4. Heat gently until the bran flakes break down into a mush, stirring to ensure the mixture is combined.
  5. Remove the saucepan from the heat.
  6. Mix in the flour and cocoa with a wooden spoon. It’ll require some elbow grease.
  7. Transfer into the loaf tin, smooth the top as much as possible.
  8. Sprinkle the extra dried fruit if required and press it in slightly with the back of the spoon.
  9. Bake for 35 mins then check on it. Mine took 40 mins to cook but was a little on the crispy side, so you’ll need to check by putting a knife into it and seeing if it comes clean.
  10. Slice with a bread knife and serve as desired.

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