I always find it hard to find a healthy option for breakfast as I never have the time to cook myself a nutritious meal so I started researching quick and healthy options. This is one of my go to recipes from Bosh’s ‘Healthy Vegan’ cookbook to have in the cupboard ready for a quick and healthy breakfast. This is a low cal (177kcal) toast loaf that’s packed full of protein and fibre whilst also being low fat.

The recipe below is measured to serve 6 people.

Ingredients:

• 3 ripe bananas.
• 120g of unsweetened plant based yoghurt (I prefer Alpro).
• 1tsp of vanilla extract.
• 195g of wholemeal flour.
• 1tsp of bicarbonate of soda.
• 1tsp of baking powder.
• 1tsp ground cinnamon.
• A pinch of salt.
• 100g of fresh blueberries.
• Maple syrup.

Preheat the oven to 180*C and grease the baking tray, then line with parchment paper.

Recipe:

Step One: Peel the banana’s and add to a mixing bowl to mash, continue mashing until smooth.

Step Two: Add the yoghurt and vanilla extract to the bowl and mix thoroughly.

Step Three: Next add the flour, bicarbonate, baking powder, salt and cinnamon to a second bowl and mix to combine.

Step Four: Add the two mixtures together and mix together.

Step Five: Now add the blueberries and fold to combine.

Step Six: Pour the mixture into the loaf tin and make sure the surface is smooth. Then bake for around 50 minutes; after use a skewer to check the centre is cooked.

To serve:

Slice and toast before adding the remaining yoghurt, blueberries. and topping with maple syrup for a lovely sweet yet healthy snack.

TOP TIP – To add extra flavour, add a berry compote on the side. I have a personal favourite recipe which is super easy to make (recipe will follow in my French toast recipe post).

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