Cranberry and Coconut Loaf

 
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Recipe by Jemma Geldard

Gluten, dairy and refined sugar free! A great high protein and low GI option for a light breakfast or a snack.

Ingredients:

1 cup quinoa flakes (or oats)
2 eggs, beaten
1 cup desiccated or shredded coconut 
1/2 cup dried cranberries 
1/2 cup sunflower seeds
1/2 cup chopped almonds
2 cups almond or soy milk
1/2 cup psyllium husk
1/4 cup maple syrup
1 tsp baking soda

Method:

Preheat oven to 180 degrees. Add all the ingredients to a large mixing bowl and combine well. Add to a lined baking tray and bake for 50 minutes. Allow to cool before removing from the pan and cutting into it. Enjoy as is, or with your favourite toppings!

Jemma Geldard