I am not one of those people who plans my Instagram feed. When I take a picture of something and post it, nine times out of ten, it is exactly what you see, on the table waiting for me (or a child) to tuck in.
When I posted my breakfast this morning, I wasn’t ready for the response. I’ve had dm’s wondering where the recipe is. Is it on the blog, I can’t find it? What’s in the bread, it looks delicious? Can I have the recipe please, I need this bread?! That looks so good, is the recipe on your blog?
These are the questions that fire me up and inspire me to continue doing what I started back in 2011 when Simply Homemade was born. Sharing recipes. Simple, tasty recipes, the food that I make in my kitchen and eat at my table. Honest to goodness home cooking. What’s not to love?
100g Dates, chopped
100g Dried Apricots, chopped
(Soak all of the fruit and Oats in 400ml strong tea for at least 1 hour)
200g Wholemeal Spelt Flour***
1½ Tsp Baking Powder (sifted)
25g Pumpkin Seeds*****
25g Sunflower Seeds
25g Sesame Seeds
1 Egg, beaten
POINTS TO NOTE:
*This is the fruit combination I like to use, feel free to use what you like. Swap fruits out, use entirely different ones, just keep the quantity the same.
** I read another recipe once that soaked oats with the fruit in a tea cake, so I did the same with this bread. It works well so I have continued to do it this way.
*** Spelt flour is not necessary, use normal wholemeal if you wish. I eat a lot of this bread when I make it and spelt flour is kinder to my tummy.
****You could use mixed nuts if you wanted too, you could even swap some of the seeds for extra nuts. I choose to use walnuts as I was at a talk with the Happy Pear guys a couple of years ago and the reckon walnuts are the healthiest of all the nuts. I’ve rooted out a video in which they tell us why. And, walnuts are delicious!
*****Use any combination of seeds you like, whatever you have to hand.
- Preheat the oven to 170(fan) and prepare a loaf tin.
- Add the flour, sifted baking powder, nuts, seeds and beaten egg to the soaked fruit and oats and mix well.
- Add the mixture to the loaf tin. Sprinkle some extra oats, seeds or both on top if you wish.
- Bake for 1 hour, then transfer to a wire rack. Remove from the tin after 5/10 minutes and leave to cool.
- This loaf keeps well for a few days in an airtight container.
I love this for breakfast as it’s quite filling and manages to see me through that mid-morning danger time when blood sugars can dip quite quickly. It is also delicious with a cuppa or even in the evening when I’m not quite sure what I fancy. It really is any time of day loaf.
There are lots more bread recipes here.