PIZZA BREAKFAST LOAF
THE ULTIMATE pIZZA BREAKFAST LOAF
Meal prep this high-protein and fibre breakfast loaf for the week ahead, to always have a satisfying and balanced option on hand. It makes the perfect bed for hummus or avocado.
Prep Time: 20-25 min
Bake Time: 45-50min
INGREDIENTS
DRY INGREDIENTS:
1 1/2 cup chickpea flour
1 cup whole grain flour (I use spelt)
1/4 cup nutritional yeast
1 tsp baking soda
1 tsp baking powder
pinch of salt and black pepper
1 tsp dried mixed herbs
1/2 tsp garlic powder
WET INGREDIENTS
300g silken tofu
2 flax eggs: mix 2 tbsp flax + 5 tbsp warm water
1 cup soy milk
2 tbsp olive oil
EXTRA INGREDIENTS
1/2 cup sun-dried tomatoes (oil drained), chopped with scissors
2 big handful fresh basil, chopped (or fresh parsley or a mix)
Sprinkle of mixed seeds and/or pumpkin seeds to top
METHOD
1. Prepare the flax egg and set aside for ~10min. Pre heat oven to 180C (fan 160C).
2. Blend the silken tofu, flax egg, soy milk and olive oil in a blender until smooth.
3. In a large bowl mix all the dry ingredients together. Pour in the blended tofu mixture and combine.
4. Add the chopped sun-dried tomatoes and fresh chopped basil/herbs. Mix well and let it sit for 10 minutes to thicken slightly before pouring the mix into a lined bread tin. Sprinkle on the mixed seeds/pumpkin seeds.
5. Bake for 45-50 minutes.
6. Let it cool slightly and remove from tin, letting cool completely on a wire rack before slicing.
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Per Slice (if 10)
Calories: ~170 kcal
Protein: ~10g
Carbohydrates: ~19 g
Fibre: ~7g
Fat: ~7g
Iron: ~2.6 mg
Calcium: ~ 140mg
Potassium: 300 mg
Magnesium: ~ 70 mg
Zinc: ~1.5 mg
Folate: ~100 µg
Vitamin E: ~2.5 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
