Healthy Breakfast – Pumpkin, Date and Almond loaf

Let’s talk about breakfast!

A healthy breakfast sets us (and our kids) up for a good day of stable energy levels, concentration and learning. If we get breakfast right we are less likely to be looking for something to pep us up mid morning (a healthy breakfast can even help us say goodbye to 3:30itis!)

This pumpkin, date and almond loaf has all the essential ingredients for a healthy breakfast!

The almonds and eggs are a great source of protein to keep us full for hours.

The dates and pumpkin provide natural sugars and carbohydrates for energy.

The coconut oil provides plenty of healthy fats for satiety and a healthy metabolism.

Cinnamon is nature’s perfect blood sugar balancer and ginger aids blood flow and digestion.

Talk about a superfood breakfast!

My healthy breakfast loaf can be made ahead of time so you can simply grab a piece on busy mornings.

It is gluten, dairy and refined sugar free and is suitable for paleo peeps!

Ingredients (makes 1 loaf or 8 serves)
2 cups raw grated pumpkin
1 cup dates, chopped (I blitz mine in the Vitamix)
2 cups almond meal (I blitz my own almonds in my Vitamix and leave them chunky)
3 eggs
¼ cup coconut oil
2 teaspoons ground cinnamon
½ teaspoon ground ginger
Pumpkin seeds to garnish

Method

Preheat your oven to 150 C fan forced or 170 C no fan.

Combine pumpkin, eggs, coconut oil, cinnamon, ginger and dates.

Add almond meal and mix through.

Pour into a loaf tin lined with baking paper ( I like to use this baking paper) and sprinkle pumpkin seeds on the top.

Bake for 1 hour or until cooked through.

Remove from the oven and let cool for 20 minutes before turning out onto a cooling rack.

Eat as is or spread with organic butter or avocado for extra deliciousness 🙂

healthy breakfast

 

 

4 Comments

  1. cathryn on October 11, 2016 at 8:59 pm

    Yum! Just made this tonight and its lovely, light and sweet and tasty. Looking forward to breakfast 🙂

  2. Nancy on February 6, 2017 at 7:33 pm

    Hi do you think zucchini could substitute for the pumpkin to make it zucchini bread? I’ve been trying to find a gluten free option for that which doesn’t call for gf flour. (I have lots of zukes growing in my garden) I’m definitely going to try this with pumpkin too. Thanks.

    • energeticblog on February 7, 2017 at 6:46 am

      Hi Nancy the zucchinis may make it too moist. I would grate them and absorb some of the juice on paper towel before adding them. Let me know how it goes. Jess x

  3. […] you could make them an omelette with some tomato and zucchini or spinach or maybe you could try my pumpkin loaf, it’s made with grated pumpkin, and it’s great to make ahead of time and chop a piece […]

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