Since both my kids decided to nap at the same time today, I had a chance to make this breakfast bread recipe I’ve had my eye on for a few weeks. I’m always on the lookout for healthy but fast breakfast options for busy mornings and this works perfectly! I had leftover shredded carrots from making the Healthy Veggie Muffins a couple of days ago and Chipotle Split Pea Soup last night so this was a perfect way to use them up!
Breakfast bread with peanut butter, orange slices and a glass of almond milk… Yummy!! Toddler and hubby loved this and ate it throughout the day!
The original recipe is from… you guessed it! Melomeals: Vegan For $3.33 A Day, my all-time favorite recipe source and vegan food blog. I changed it up a bit over the past year, I make it often because it’s really good! If you haven’t explored her blog, PLEASE do so!!!
- 2 cups old-fashioned oats
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/4 – 1/2 teaspoon Kal Stevia Powder (I use 1/4 tsp)
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- ¼ teaspoon black pepper
- 4 tablespoons fresh ginger
- ¾ cup dried unsweetened coconut
- 2 large carrots
- 1 – 15 oz can of white beans and their liquid
- 1/3 cup water
- 2 tablespoons psyllium husk
- 1/2 cup unsweetened applesauce – I like to use cinnamon
- 1 tablespoon vinegar – I used apple cider vinegar
- Oat “Flour”
- Ginger & Carrots
- Dry Mix
- Putting it all together
- Add wet to dry
- Pour into pan and flatten
Easy Breakfast Bread!
Tags: almond milk, apple cider vinegar, banana, breakfast bread, breakfast bread1, cardamon, carrot, cinnamon, coconut, flour, ginger, kal stevia, oat flour, oats, peanut butter, psyllium husk, simple, soy free, sugar free, vegetable oil, vinegar, wheat free, white beans