Lucy Di Marino

Breakfast Loaf

Energising and nourishing, this simple to make breakfast loaf is filling yet light, easy to adapt and a delicious start to the day.

Use walnuts if you have no pecans for a less moist, less sweet loaf, chia instead of flax or a mixture of the two for a sturdier, less cakey bite and any dried fruit of choice instead of raisins if you prefer.

Enjoy with or without the cream and sprinkle mix.



½ tbsp baking powder
1 tbsp ground Ceylon cinnamon
2 tsp psyllium husk
80 g pecans
120 g flax seeds
140 g almonds
150 g raisins
180 g ripe banana


1 tbsp ground Ceylon cinnamon
1 tbsp lucuma powder
50 g pitted medjool dates
80 g cashews


1 tbsp lucuma powder
50 g pitted medjool dates
100 g almonds


To make the cream, blend the ingredients until completely smooth and refrigerate to set.

To make the sprinkle, pulse blend the ingredients until mixed well and broken down but retaining some texture.

To make the loaf, process all of the ingredients apart from the raisins and banana until a rough flour has formed, stopping as soon as the mixture starts to clump together. Transfer to a bowl.

Blend the banana into a smooth liquid and mix in to the flour. Add the raisins and stir well to distribute evenly. Transfer to a loaf mould and gently press to shape. Bake in a preheated oven at 180°C for 40 minutes.

Slice straight from the oven and generously cover with the cream and sprinkle mix.