Delicious, healthy, and gluten free!  
You know on those days when you look at the fruit bowl and there's  2 or 3 overripe bananas that no one wants to eat and you think Banana Loaf here we go again!  Well this week I decided that I was bored of my usual recipes and started hunting for something a bit different and something a bit more healthy. I came across a cracker of a recipe on Taste.Com. The recipe uses coconut flour, coconut oil and coconut sugar, oats, flaxseed (which I actually omitted as I didn't have any) and I used cranberries in place of the goji berries. I was blown away with how healthy and delicious this loaf was.  Make sure you use gluten free baking powder if you want the gluten free version. I'm sure you'll enjoy it. This link will take you to the recipe in Taste.Com or click on the button below to Print.   

Ingredients 

• 35g (1/3 cup) rolled oats
• 2 tablespoons coconut sugar
• 75g (1/3 cup) solidified coconut oil
• 4 eggs
• 40g (1/3 cup) coconut flour
• 40g (1/3 cup) almond meal
• 2 tablespoons chopped goji berries cranberries ( I used dried cranberries as I didn't have any goji berries)  
• 2 teaspoons of baking powder/gluten free baking powder
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed

Method: 
Preheat the oven to 180°C/160°C fan forced. Grease and line the base and sides of a 7 x 22cm (base measurement)loaf pan, allowing the edges to overhang.

Combine 3 tsp of the oats, 2 tsp of the flaxseed and 1 tsp of the coconut sugar in 
a small bowl. Set aside. Use electric 
beaters to beat the coconut oil and remaining sugar in a bowl until pale and creamy. Beat in 1 egg and 1 tbsp of the coconut flour. Repeat with the remaining eggs and coconut flour until combined.

Add the almond meal, chopped cranberries or goji berries)  
baking powder, cinnamon, banana and remaining oats and flaxseed to the egg mixture and stir to combine. Spoon into prepared pan. Smooth the surface, then sprinkle with the reserved oat mixture.
Bake for 1 hour or until firm and a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer.  The potato rosti baskets can be frozen. If  you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer. 

​Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins
 
550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil                                 
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Basil pesto
 
Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.

1. Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil.  Coarsely grate the potato. (I use the large grater attachment attach in  my food processor) It takes about 30 seconds to grate the potatoes using the food processor. 
2. Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
3. Bake for 35-40 minutes or until brown and a little crisp.
4. Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
5. Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
6. Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.

Click the document below to download and print the recipe.