Peanut Butter & Jam Loaf - Recipe

High fibre & protein, gluten free, peanut butter & jam loaf.

Serves

Prep in

15 minutes

Cooks in

20 minutes

This bad boy is bursting with fibre, protein, slow burning energy & all kinds of flavour town fiesta feels. Turn to it for a fabulous prep ahead breakfast, freezer stocking snack, or generally just delight it in when the thought takes your fancy. Oh & make sure to appreciate that ooey, gooey oozy bit in the middle, because that’s why we love this combo so much.

Makes 1 loaf.

Key Facts

High in protein & fibre
Gluten free
Prep ahead
Freezer friendly

Ingredients

1 cup apple purée & 2 tablespoons for the decoration (blend around 2 small apples with the skin and no core)
1.5 cups jumbo oats
1/3 cup walnuts
2 eggs or flax eggs

2 tablespoons collagen (optional)
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 tablespoons peanut butter
2 tablespoons jam (I used my homemade strawberry jam but pick your favourite)

Preparation

01

Preheat your oven to 200°C, line a loaf tin with parchment.

02

Whisk the eggs with the apple until smooth then fold in your porridge mix, collagen & oats. Leave to sit for 5 minutes. You want a mix that is spoonable but not stiff, if it feels dry add a few spoons of nut/regular milk to loosen.

03

Fold through the walnuts, baking powder & bicarbonate of soda, then spoon half your mix into the tin.

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04

Then take half your jam & roughly swirl through the mix followed by half the peanut butter. Add the rest of your oaty combo then do the same with the remaining jam & peanut butter on top, finished with 2 spoons of apple.

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