Nut and Seed Breakfast Bread with Dried Cranberries
All too often, I hear people complain that they don’t eat a healthy breakfast because they simply “don’t have the time”. If that’s the case for you, this delicious breakfast bread may be the perfect solution. It’s a recipe my mother discovered a few years ago that has become a staple in both of our households. Besides the wonderful taste and texture, the bread is full of fiber, plant protein, vitamins, and minerals, and it can be eaten on-the-go! I love it toasted and topped with nut butter or homemade chia seed mixed berry jam.
To make things really easy, I prepare five or six times the recipe at one time by putting equal portions of each dry ingredient into separate gallon-sized Ziploc bags or large mason jars which can be stored in the freezer. When I’m ready to make a loaf, I just mix the dry ingredients with water and bake. When the loaf is done, I slice it up and freeze. The slices can easily be grabbed from the freezer and toasted in the morning.