Apple & fig breakfast loaf
As you read this, we are most likely to be just landing in Italy.
So this is one last homage to our home and the season of Autumn. The Autumn that’s so deeply imbedded into my mind, as over the past weeks I have dreamed almost exclusively of wild mushrooms, figs, apples, walnuts, persimmons through the night, as they are so prevalent in my days.
Matt calls this one “the shake and bake”. Which makes me laugh. We aren’t exactly “Shake and Bake” people, so I’m not 100% sure how long one takes – but I am pretty sure this loaf probably takes less time to put together than a standard “Shake and Bake”. Ha.
This loaf really does taste like breakfast – it’s dense, fruity and slightly sweet. It’s GF, refined-sugar-free and can be made dairy-free, and the lemon and apple create an environment where the grains are quickly soured. It’s a super healthy alternative to toast. And is all the things I always want for breakfast, combined into one.