So the courgette baking continued with this courgette loaf – I warn you, one slice just isn’t enough. It’s a mix between a tea loaf, cake and sweet bread – which of course makes it perfect for brekkie. Delicious fresh with butter or a drizzle of honey, or even just on it’s own.
I used yellow courgettes and definitely keep the skin on as it gives some lovely yellow flecks through the loaf (green is good too) – or you could go mad and use both yellow and green.
You can also freeze it – so a great way to continue using up those courgettes. It’s a good idea to slice it once cold before freezing it, so you can grab a slice at a time, although I have frozen a whole loaf as I have plans to eat it all during a family holiday in October!
This makes two loafs (1 litre loaf tins)
Courgette Brekkie Loaf
- 2oog wholemeal plain flour
- 200g white plain flour
- 100g spelt flour
- 1 teaspoon bicarb of soda
- 1/2 teaspoon baking powder
- 300g golden caster sugar
- A small grating of nutmeg
- 1 teaspoon mixed spice
- 1/2 teaspoon salt
- 50g desiccated coconut
- 50g pecan nuts (broken up)
- 50g walnuts (broken up)
- 100g raisons
- 250g melted butter
- 100ml milk
- 3 beaten eggs
- 400g courgettes – grated with skin on
Set oven to 180c/350f/Gas 4
Grease and line the loaf tins (two 1 litre tins)
- Mix the flours, baking powder, bicarb, sugar, nutmeg, spice, salt, coconut, raisons and nuts together in a big bowl.
- In a separate bowl – mix together the butter, milk and eggs. Then mix this into the dry ingredients.
- Add the grated courgettes and mix well.
- Pour the mixture into the lined loaf tins.
- Bake for 50-60 minutes. The loaf should be a light golden brown and a skewer comes out clean. Once cool enough to handle (how many times have you burnt yourself trying to remove cakes from tins!) – remove from the tins and cool on a wire rack.
You can of course eat this warm – but it slices better once cool, otherwise it may be a bit crumbly.
So to celebrate the start of Wimbledon fortnight there has to be strawberries. Whilst I love my strawberries cold and fresh (preferably with ice cream) on a damp wet and slightly cold summer morning having them warm seemed more appropriate.
Hot minted strawberries (serves one)
- Handful of fresh strawberries – halved
- 1/2 teaspoon coconut oil
- A bunch of mint finely chopped – I like a big bunch to make it really minty.
Heat the oil in a pan and add the strawberries – cook gently for 3-4 minutes until just going soft and a bit squishy. Turn off the heat and stir in the chopped mint. I added a few extra whole mint leaves to serve.
Lovely served with a cream cheese bagel – I love mopping up the minty strawberry juices with it.
A very simple breakfast today and surprisingly filling. Just some toast, warm berries and ricotta. You could use any berries but I think the way blueberries and raspberries go squishy brings a lovely almost jam like texture – without the sugar.
Ricotta Berry Toast (serves one)
- 1 teaspoon coconut oil
- 150g mixed berries
- 1 teaspoon of desiccated coconut
- 1 teaspoon of flaked almonds (toasted ones are great)
- A good dollop of ricotta (at least a tablespoon)
- Maple syrup to drizzle over at the end
- Toast of choice (I only needed one slice – a big one!)
Heat the coconut oil in a small pan, add the berries and gently fry for a couple of minutes. Then add the desiccated coconut and almonds and continue cooking until the berries go squishy – (shaking the pan frequently to stop them burning at all).
Spread the toast with a generous amount of ricotta ( I used at least a tablespoon for one piece). Then pour over the berry mix. Drizzle with maple syrup and serve.
I love bread, I could snack on toast all day but I try not eat too much bread at breakfast. I’ve started experimenting with using bread in different ways and using breadcrumbs is of course a classic topping for many savoury dishes – who doesn’t love cauliflower cheese with a breadcrumb topping. So I’ve incorporated some breadcrumbs into a layered dish for breakfast, adding lots of fruit and yoghurt to make it more nutritious. You could use unbuttered crumbs, but I find adding some nut spread adds a lovely flavour. I like using a tall glass for this so I can imagine i’m eating a knickerbocker glory for breakfast.
Nutty crumb layer bowl (serves one)
- 1 large piece of toast spread with nut butter (I love peanut or almond).
- Fruit and yoghurt of your choice (banana and berries is a good combo)
Toast the bread, spread with nut butter and then blitz into breadcrumbs. Layer up with fruit and yoghurt and maybe a drizzle of honey on top.
Back in the early 80’s my mum started buying All Bran for our breakfast and strangely I really liked it. They had a recipe on their packets for an All Bran malt loaf that I use to make all the time. I lost the original recipe many years ago but I’ve tried to reproduce it a few times. This one seems to work and I cooked it last night so I could enjoy it for breakfast today – of course I did try a sample last night too. It’s lovely with butter and jam, or almond butter and banana or any combination you like. I like a side of orange – it means I get to eat the orange that I used for the grated rind in the same meal, if it lasts that long.
Retro Bran Loaf
- 100g All Bran
- 70g soft brown sugar
- 200g dried fruit (I used a mix of goji berries, raisons and diced apricots. Make sure you dice up any larger dried fruit like dates and prunes.)
- Grated rind of one orange
- 250ml Coconut milk (you can use any milk, but I like this combination best)
- 160g SR flour
- Grease and line a 2lb loaf tin.
- Mix all the ingredients, apart from the flour, together in a bowl and leave to soak in the fridge for 30-60 minutes. Then add the flour and mix well. It will look quite gloopy.
- Pour into the tin and cook for around 40 minutes at 170c/Gas 3/325f
- I have a fan oven so do keep a check – you may need a little less or a little more time.
This doesn’t rise very much as it’s quite a dense loaf – so don’t worry if it looks a bit flat – mine always look flat, as you can see in the photo. It’s still delicious.
Also if you find you’ve added all the ingredients together at the beginning before soaking – including the flour by mistake – don’t worry, I’ve done that! It doesn’t seem to make any difference to the bake.