Healthy Breakfast Bread with Seeds, Almonds, and Figs
Let cool for at least 10 minutes before removing the bread from the pan.
Ingredients
- 3/4 cup whole-wheat flour
- 1 cup quick oats (rolled oats)
- 2 teaspoons baking powder
- 2 tablespoons pumpkin seeds
- 3 tablespoons ground whole flaxseed meal
- 1/4 cup almonds, sliced or roughly chopped
- 8 dried missino figs
- 2 ripe bananas
- 3/4 cup buttermilk
- 2 eggs
- 1/3 cup olive oil
- 2 1/2 tablespoons honey
- 1 teaspoon cinnamon
Directions
- Preheat your oven to 400°F (200°C).
- Begin by mixing the flour, quick oats, baking powder, pumpkin seeds, flaxseed meal, almonds, and figs together in a big bowl until well combined.
- In a separate medium-size bowl, mash your bananas with a fork until soft and mushy. Add the buttermilk, eggs, oil, honey, and cinnamon, and mix well to combine (the ingredients should be fully incorporated).
- Add the wet mixture to the dry ingredients and stir until homogenous.
- Pour into a greased or parchment-lined loaf pan and bake for approximately 35 to 45 minutes. Remove when a tester inserted into the middle comes out clean. Let cool for at least 10 minutes before removing the bread from the pan.
