Packed with the awesome goodness of seeds and macadamias, these healthy mini breakfast loaves will give you a fantastic boost at the beginning of the day. Vegetarians can omit the bacon and add haloumi or strips of capsicum and olives. PS. these are especially good for Dad on Father’s Day.
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Servings 6
Course Breakfast
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Easy
Ingredients
1/3cupsunflower seeds
1/3cuplinseeds
3tbspblack sesame seeds
3tbspwhite sesame seeds
1/2cupmacadamiaschopped
2cupswholemeal flour
2tspbaking powder
1/4cupraw caster sugar
1cuprolled oats
1/2tspsalt
1 1/2cupsmilk
3eggs
1/2cupvegetable oil
2slicesbaconcut into 3cm strips
12red cherry tomatoessmall, halved
6sprigsthyme
Instructions
Grease and line the bases of a 6-space mini loaf tin. Preheat oven to 180°C.
Combine the sunflower seeds, linseeds, sesame seeds and macadamias in a dry skillet or frying pan and toast, stirring occasionally, over a medium heat for about 3-4 minutes, until the seeds start to pop.
Transfer to a bowl and cool slightly before sifting over the combined flour and baking powder. Stir in the sugar, oats and salt.
Combine the milk, eggs and oil in a separate bowl and whisk to combine. Stir into the dry ingredients until thoroughly incorporated.
Spoon the mixture into the individual spaces of the mini loaf pan so that each mini loaf mould is three quarters full. Top with a slice of bacon and 3 cherry tomato halves. Sprinkle with thyme and bake on the middle rack of the oven for 15-20 minutes, until a skewer inserted in the middle comes out clean.