If you’re someone who finds breakfast boring, then keep reading because this post is for you!
I personally love breakfast – it’s my favourite meal of the day! The second I wake up of a morning, the first thing I do is run downstairs and make my coffee and low-carb toast.
My husband jokes because he knows not to get in my way while I’m on my breakfast-making mission.
I can miss any other meal of the day, but not breakfast. I can’t function until I’ve had my breakfast.
But if you struggle to eat breakfast, or find it boring, then you have to try my sugar free, low carb and diabetic-friendly Fig and Apricot Loaf.
The low-down
At 14.7 grams of carbohydrate per slice (approximately one portion/exchange of carbs), this is the perfect recipe for anyone with diabetes or just looking for something a little different to kick-start the day.
This loaf is great toasted with butter or sugar-free jam, or is great just on its own.
It’s not only lower in carb than most traditional fruit loaves you see in the supermarkets, but it’s also packed with fibre.
Dried fruit is a great way to get natural sweetness into a recipe without the need for added refined sugar.
This recipe harnesses the sweetness of dried figs and whole dried apricots, along with a touch of natural Stevia powder.
So if you’re thinking of skipping breakfast, give my Fig and Apricot Loaf a try – you’ll never skip brekky again!
Fig and Apricot Loaf
Ingredients
- 14 dried whole apricots
- 4 dried figs
- 60 g raisins
- 20 g sultanas
- 2 eggs
- 22 g almond meal
- 50 g lupin flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100 g Greek yoghurt (full fat)
- 1/2 tsp 100% pure Stevia extract powder
- 1/4 cup full cream milk
- 1 tbsp linseed meal
- 1 tbsp poppy seeds
Instructions
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Pre-heat oven to 180 degrees Celsius
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Cut dried apricots and dried figs into quarters and set aside.
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Add almond meal and lupin flour to a bowl, along with baking powder, bicarbonate of soda, stevia, linseed meal and poppy seeds and mix well.
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Add all wet ingredients to a separate bowl including eggs, milk and yoghurt and mix well.
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Add the wet ingredients to the dry ingredients and mix well. Add the dried fruit and mix well.
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Pour the batter into a silicone baking tray, approximately 9.5cm W x 22cm L x 6.5cm D.
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Bake in oven for approximately 40 minutes. Once cooked, remove tray from oven and allow to cool. Once cool, remove loaf from tray and place on a serving tray. Cut into 12 slices using a serrated knife.
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You can eat the loaf as is, or toast and serve with butter or sugar-free jam.
Recipe Notes
Sugar free low carb Fig and Apricot Loaf
