Have odd fruit and veggies to use up? This leftover breakfast loaf is a great way to reduce waste and make a delicious and healthy breakfast (or anytime) alternative. This recipe is flexible to allow a range of fruits, nuts, and seeds you have available.
Leftover Breakfast Loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour20 minutes
Have random odd fruit and veggies that need to be used up? This leftover breakfast loaf is a delicious way to make sure they don't go to waste.
Ingredients
Dry ingredients
2 cups flour
1 cup oats
1 tsp cinnamon
1 tsp mixed spice
1 TBSP Baking Powder
1/2 cup seeds (i used 50:50 pumpkin and sunflower)
1/2 cup walnuts (choose your favourite nuts)
1 TBSP Poppy Seeds
1/2 cup chopped mixed dried fruit (Goji berries, apricot, raisons)
Wet ingredients
1/2 cup coconut oil (liquid)
1/2 cup quality maple syrup
3/4 cup oat milk (or preferred milk)
Fruit & Veggies
1 cup grated zucchini
1 cup grated carrot
1 cup chopped greens/ spinach
1 cup grated pear (or apple)
1 cup diced Apricot & strawberry (swap for berries or cherries)
Instructions
Preheat oven to 180 degrees.
Mix dry ingredients in a bowl.
Grate and add chopped fruit and veggies to a bowl along with all the wet ingredients. Stir to combine.
Fold in the dry to the wet mix and combine with minimal mixing (don't over-mix).
Grease a loaf or bread tin and add in the mix. Bake for 45 minutes or until the skewer comes out clean.
If there is a little too much for the tin ( in my case) add to muffin trays (but these will only take 20 minutes).
Allow the tin to cool for 10 minutes then remove the loaf and cool for a further 10-15mins on a wire rack (do not slice straight out of the oven or it will fall apart and turn dry).
Notes
To freeze the extra loaf cut it into slices first and pop it in the compostable ziplock bags.
Mix and match fruit, veggies, nuts, and seeds to make your own delicious blends.
Frozen berries can be used add them in frozen don't thaw them out first.
Ginger and Pear is a match made in heaven. This spiced ginger and pear tea cake is the perfect way to refuel after knocking out some tasks in the garden. Enjoy whilst sitting out in the garden with a cup of tea or coffee. If you love the warm, comforting flavors of ginger and pear, this Spiced Ginger and Pear Tea Cake is the perfect bake for you. This moist and fragrant cake combines fresh, juicy pears with the bold spice of ginger, making it a delightful treat for afternoon tea, cozy gatherings, or as a simple homemade dessert. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will quickly become a favorite in your kitchen.
Delicious Garden to Plate
Bursting with Flavor – The combination of fresh pears, fresh ginger, cinnamon, and honey creates a perfectly spiced cake that’s both aromatic and delicious.
Moist and Tender Texture – Thanks to the natural juiciness of the pears and creamy yoghurt, this cake stays wonderfully soft and moist.
Simple Ingredients – You probably already have most of these pantry staples at home, making it an easy go-to bake.
Perfect for Any Occasion – Enjoy a slice with a cup of tea, serve it as a weekend brunch treat, or bring it to your next gathering.
Tips for the Best Spiced Ginger and Pear Tea Cake
Use ripe but firm pears for the best texture and flavor.
Grate 1/4 tsp fresh ginger into yogurt or cream to serve for an extra kick
This cake is naturally sweet, lightly spiced, and absolutely delicious. If you’re looking for a cozy, homemade treat that highlights seasonal produce, give this Spiced Ginger and Pear Tea Cake a try!
Spiced Ginger and Pear Tea Cake
Sugar and spice this tea cake is so nice! The perfect morning or afternoon tea treat to be enjoyed with a tea or coffee in the garden.
Ingredients
1 1/4 cups plain flour
1/2 cup coconut yoghurt*
1/3 cup olive oil
1 tsp baking powder
½ tsp baking soda
2 tsp freshly grated ginger
3/4 cup brown sugar
2 TBSP honey
1/2 tsp mixed spice*
1/2 tsp cinnamon
1 tsp ground ginger
1/3 cup milk
1 tsp apple cider vinegar or lemon juice
1 medium pear
1 TBSP raw sugar to sprinkle over the top
Instructions
Preheat oven to 180 degrees Celcius.
Mix all dry ingredients in a large mixing bowl.
Mix wet ingredients including grated ginger in a separate bowl.
Wash and slice pears into slices lengthways. About 0.5cm - 1cm thick. (Thinner if you want them soft, thicker if you like them to still have some bite). Peel if you like but I don't bother.
Grease a 15-20cm cake tin.
Make a well in the center of the dry ingredients and gently mix the wet ingredients in until just combined. Don't over-mix.
Pour cake batter into the cake tin and level out to form a flat top. Place the pear slices in and gently push into the mixture. Sprinkle the TBSP of sugar on top.
Bake for 30- 45mins or until the cake skewer comes out clean.
Allow to cool and serve with extra yogurt or cream.
