Living in the hustle and bustle of Hong Kong, money doesn’t go very far when it comes to living space. So when we chose our home, we weighed up the option of a modern apartment for a bigger living space and the need for space won out. Nothing in our apartment is new- including all of our kitchen appliances, but hey we DO have an oven! Our kitchen (which should be a blog post of its own) is adorned with tiles that look like they could have once adorned a kiddie playground. The oven could be in a history museum, and the refrigerator has non-removable tiles with fish, ducks, and another indistinguishable mammal. Countertops are black with golden sparkles (no we did not pay extra for this) and as you might guess, there is limited area for kitchen applicances. In short, all of the beautiful baking accessories that I dream about owning are… still a dream. My baking accessory list includes one small food processor and a blender. The end.
Due to all of these reasons, I make my recipes as simplistic and blender-friendly as possible. Because who has time or space for a fancy Kitchen Aid mixer anyway? Not this Mama… at least that’s what I tell myself.
Another fact, my one year old son and I LOVE carbs and therefore we love bread. I make a loaf and it lasts approx 2 days between the family. Hey, we like to eat!
This bread recipe is gluten free and of course nothing but healthy and wholesome. I love knowing exactly what is in my food and I avoid processed sugars and oils. You can use any berry you like for topping. I’ve made this twice, once with blackberries and this time with some fresh raspberries. This Berry beautiful bread is super moist and so the cooling time is a bit longer than my banana bread recipe but totally worth the wait.
Servings: 1 loaf (approx 8-10 slices)
Time to create: 60 min
- 3 cups rolled oats (gluten free)
- 3/4 cup apple sauce
- 200g Greek vanilla yogurt
- 2 eggs
- 1tsp baking powder
- 1tsp baking soda
- 1 tsp vanilla extract
- 1 cup milk
- 2 tbs cacao powder (this is optional but adds a beautiful colour and rich flavour)
- 3 tbs honey
- 1 punnet of fresh raspberries
- Preheat oven to 180 C
- Line bread baking tray with baking paper
- Add oats into blender and mix until you get a fine texture throughout
- Combine all other ingredients (except for berries) into blender and blend until smooth
- Pour mixture into lined baking tin
- Chop raspberries in half and sprinkle on top of mixture
- Bake for approx 50 minutes. I poke a wooden skewer through the middle and ensure that it comes out clean when removed.
- Let loaf cool, cut and enjoy!
This Berry loaf is amazing with a drizzle of peanut butter/ honey on top or just served plain. I hope yours lasts more than 2 days, but if not- it’s so easy to make so you can get your blender out and do it all over again!