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Vegan Breakfast Loaf

This vegan loaf is the perfect way to start your day, it's healthy, filling and packed with the things you need to start the day.

Equally it makes a lovely snack, especially in the afternoon when you need some extra energy to get through the last part of the working day!


  • 680g spelt flour.
  • 340g rolled oats.
  • 1 tablespoon (15g) baking powder.
  • 1 tablespoon (15g) cinnamon.
  • Pinch salt.
  • 120ml Fussels Extra Virgin Rapeseed Oil.
  • 120ml maple syrup.
  • 120ml non-dairy milk.
  • 2 teaspoons (12ml) vanilla extract.
  • 340g chopped spinach.
  • 340g grated carrot.
  • 20g raisins.
  • 20g cranberries.
  • Topping

  • 10g chopped walnuts.
  • 10g cranberries.
  • 10g rolled oats.
  • 10g sunflower seeds.


Preheat your oven to 190°C (375°F) and grease a 22 x 12 cms (9 x 5 inchs) loaf tin.

In a large mixing bowl, blend together the spelt flour, rolled oats, baking power, cinnamon and salt, set aside.

In another bowl, stir together the rapeseed oil, maple syrup, non-dairy milk and vanilla extract.

Now it's time to bring together the wet and dry ingredients in the large bowl, mix thoroughly but don't overwork the mixture.

Next fold in the chopped spinach, grated carrot, raisins and cranberries.

Transfer the mixture into the load tin, lightly smooth out the mixture and scatter over the topping of chopped walnuts, cranberries, rolled oats and sunflower seeds.

Bake in the preheated oven for 45 minutes. To check the loaf is done, pierce the centre of the loaf with a skewer, if the skewer come out clean, you're done, otherwise pop back in for another 5 minutes.

Once cooked, leave the Vegan Breakfast Loaf to cool completely in the tin, then turn out and slice as needed.

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