Berries…the wonders of antioxidants and their heavenly smell are wonderful. Since raspberries are in season now, I wanted to make something unique and quick for my kids to grab and go as either an after school snack or running out the door in the morning to catch the bus breakfast. It needs to travel well and be portable as well as fill them up without unnecessary crap, aka, preservatives and the like. I want a quick breakfast that has nutrients, antioxidants and a little somethin’ special that makes them WANT to eat it! Instead of traditional muffins, I decided to make bread where 1 slice is filling enough and all they have to do is grab-n -go!
2 c. white flour
1 c. whole wheat flour
2 tblsp. unsweetened cocoa powder
1/2 c rolled oats
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 banana, mashed
1 c. raspberries, washed and sliced
1 c. peaches, washed, pitted and mashed
1/2 c. white granulated sugar
1/2 c. packed dark brown sugar
1 c. applesauce
1/2 c. coconut oil
1/2 c. dark chocolate chips
1/4 c. toasted pecans
1/4 cup toasted coconut
- Preheat oven to 325 degrees F.
- Butter a bread pan and set aside.
- In a large bowl, combine dry ingredients, EXCEPT, white sugar. Mix using a whisk or through sifter to get all lumps out.
- Wash, mash and cut all fruit and mix together in a small sized bowl. Add vanilla. Set aside.
- Beat 3 eggs in a bowl and add granulated white sugar, add to fruit mixture and stir gently just to combine.
- Add applesauce, coconut oil and fruit mixture to the dry ingredients. Fold everything in until just moistened but combined so no dry ingredients remain.
- Pour half of the batter in the bread pan, place 1/2 of the dark chocolate chips, pecans and toasted coconut. Add remaining batter to pan and top with the remaining dark chocolate chips, pecans, and toasted coconut.
- Bake for 1 1/2 hours or until no batter remains on a toothpick when inserted into center.
Bread going in oven
Bread out of the oven
Finished bread, before devourment!