There’s no need for fancy bread-making machines or even bread-making skills to make these breads!
One of my fondest memories from when I was a little girl is my mum’s fresh bread – from the first warm bite into the yeasty crust to the wafts of the smells that would float through the kitchen like a delicious bready-infuser… mmm! How lucky was I that my mum and both of my grandmas would often bake not just breads but all sorts of cakes and yummy things. Nothing beats the smell of fresh homemade baked goodies.
Since my daughter arrived, I’ve become slightly nostalgic about all those baking memories growing-up and have set my sights high on producing fresh bread every week for my family…well, that’s my intention! At least then I will know what’s in my bread salt and sugar-wise, and I can make sure that our daily bread is as healthy as can be. The only thing is, just like most mums reading this, I have very little time to spend on making fancy things in the kitchen, but fear not!
Breads come in all forms of shapes and sizes; with or without egg, bread-cake-style, with fruit, with gluten or gluten-free…the list goes on and for me it’s such a great staple food to have in the house because it can be so versatile. The word “bread” simply means a kind of food made with flour and water that has been mixed, made into dough and then baked.
My favourite breads are nutty in flavour and dense in texture; like my spelt-flour soda bread below. Other flours I like to play with are nut and coconut flours. We’re not entirely a gluten-free family, however, I do notice that I feel better and less bloated when I cut it out or down, which is why spelt is a good option because, although it does contain gluten, it is tolerated quite well if you are slightly gluten intolerant.
I also like to eat a substantial breakfast – I’m usually running around like a crazy mummy most mornings to get to a swimming class or some baby-activity – I need to eat something quick, nourishing and filling – my banana bread is perfect!
The main reason I chose these two bread recipes to share with you is because they’re made in my house most weeks so I know they’re versatile for all the family to enjoy in many ways – for example, I love to eat my soda bread with a coconut butter at breakfast, or with my salad and dipped in my soup at lunch. I sometimes eat the Breakfast Banana Cake-Bread with a piece of fruit in the morning for breakfast, but it also goes really well with a spread of peanut butter to curb 3pm sugar cravings!
These fuss-free recipes each take less than 15 minutes to throw-together and then the oven does the work for you. You can then store them in a air-tight container for at least 3-4 days, meaning that you have the basis for breakfast, lunch and snacks to hand most of the week, or at least until you make your next batch!
Breakfast Banana Cake-Bread – sugar-free, gluten-free!
- 1 ½ cup gluten free flour – I love Bob’s Red Mill as it’s primarily garbanzo bean flour – sifted
- 2 mashed (very ripe) bananas
- 1 sweet apple, grated – I use red delicious
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ – ½ tsp. mixed spice powder or you can use just cinnamon powder
- ¼ cup zucchini, peeled (optional) and cut into small pieces
- ¼ cup coconut oil
- ¼ tsp. high mineral salt such as sea or pink salt
- 1 egg, whisked
- Line a baking loaf tin (I use a small sized loaf tin) with baking paper or you can make mini-loaves with a six loaf mold
- Pre-heat oven to 180 degrees C
- In a food processor, mix together the ingredients until well combined into a batter
- Poor mixture into the baking tin
- Bake for approx. 40 mins until a fork test shows that the mixture is cooked and dry in the middle
- Allow to cool for 15 minutes
- Can be stored in the fridge in an airtight container.
Spelt Soda Bread ~ with organic dried apricots – (can be made dairy-free)
Prep Time: 15 – 20 mins + baking time of up to 40 mins
Yield: 1 loaf / about thick 10 slices
- 1 ¼ cup cooked squash (best to roast or bake in the oven for approx. 30 mins)– mashed
- 2 ½ cup spelt flour – not gf but is tolerated if gluten intolerant
- 1/3 cup GF oats
- 2 tsp. baking soda
- 1/2 tsp. high mineral salt – or to your taste
- 1 ¼ cup of goat’s yogurt or coconut yogurt for vegan option – you can use up to 1 ½ cups if your mixture is too dry when combined
- ¼ cup dried organic apricots, cut into thin shreds (organic ones taste so much better – you can spot them a mile off as they’re a brown / caramel color and not the usual bright yellow). You can play with this – try adding nuts, different dried fruits and even herbs – have fun with the flavors!
- Pre-heat oven to 200 degrees C
- Combine flour, oats, powders, apricots and salt in a large baking bowl
- Make a small hole in the middle of the mixture
- Add the yoghurt and squash into the hole and combine with your hands until the moisture is dough-like
- On a baking tray lined with baking paper, form the loaf shape with your now sticky but doughy mixture
- Score the slices with a knife
- Bake for apron 35 – 40 mins – check regularly – you should see a golden crust
- NB: tip – to make sure each slice has a nice crust on the outside and springy on the inside, take loaf out of oven at about 25 mins and slice open, then completing baking process
In the coming weeks, I will be sharing with you some recipes that are tried a tested in my house, that help keep us healthy and save time in the kitchen, including some of my allergy and baby-led weaning-friendly kid’s recipes! To follow more of my recipes you can also find me on Instagram.
NB: Please note, this article is not intended to provide medical advice and you should always consult your medical care practitioner before changing your diet, especially during and after pregnancy.