brick loaf of goodness

I am a breakfast-girl to the core.

Sad as it sounds, even before I go to bed, I passionately look forward to the first meal of the day, and as such, it has to be more than a measly slice of toast.

In fact, I simply can’t understand how some people can sustain their energy levels on a thin piece of bread and a coffee. I guess we are all built differently. My brother has to force himself to eat breakfast when he wakes at 6am - in fact, the thought of eating anything makes him feel quite queesy.

Instead, he prefers to eat something around 10am - by which time I would be flaked-out, clammy and pale.

So —— after many years of perfecting a super-food brekky, I have concocted something I’m rather chuffed about. My brick loaf.

Inspired by my time as a volunteer at The Golden Door wellness spa in the Hunter Valley, my recipe has been re-worked and “Berlinda-fied” to suit my tastes.

I eye-ball the ingredients now, so forgive me if everything seems a little off.

The base begins with left-over almond meal salvaged from my almond mylk prep. The nuts are lovely and soft as they have been soaking for a day - which I guess means they are activated. Bonus!

  • About 2 cups of blended (I use my Vitamix) pre-soaked almond pulp (left-over from my nut mylk - or use a dry good of choice - like organic oats, puffed rice, or coarsely ground unsoaked almonds for instance)

  • 1/2 cup linseed meal

  • 3 tbsp organic cacao

  • A good pour of chia seeds (maybe two or three tbsp)

  • 1/4 cup hemp hearts

  • 1/4 sunflower seeds

  • 1/4 cup pepitas

  • 2 generous tbsp maple syrup

  • A heaped tbsp melted coconut oil

  • 3 heaped tbsp psyllium husk mixed into 1 1/2 cups of water (let it stand for a minute or so) - add more water to mix if it is too dry

Mix all the ingredients together well, then pour and flatten-out in a lined loaf tin.

Bake in a pre-heated 180 degree oven for 1 hour, then turn the oven off and let the loaf sit until the oven is cool (or as long as you like really).

Store in the fridge in an air-tight container; I cut nice thick slices for breakfast and lightly toast before adding honey and sometimes a smear of miso paste! But the loaf takes anything - avo, cheese, jam…what ever you like.

Feel free to swap-out ingredients with other nuts, seeds or dried fruit. Go to town!

I hope you like it.


Berlinda Conti