Vegan and Gluten Free Breakfast Bread

Makes approx. 9-10 slices

This bread is a great breakfast that can be used in a variety of ways. Top with yoghurt and fruit compote, toast it, “butter” it, use vegan cream cheese and fresh fruit pieces, mash an avocado on to is, or a banana...the list is endless.

It can go into the freezer too, so don’t worry about waste or over eating it! Slice it first and then freeze the whole loaf, so you can just dip into how many slices you fancy.



For 4 Person(s)

Vegan Bread

  • 250g gluten free plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp gluten free baking powder
  • 70g dried apricots, chopped
  • 70g dried pears or apples, chopped
  • 50g sesame seeds
  • 75g pumpkin seeds
  • 75g cup of sunflower seeds
  • 1 tsp cinnamon
  • 3 tbsp coconut sugar
  • 50g jumbo oats
  • 1 tbsp linseed
  • 250gh coconut/soya bases yoghurt
  • 1 to 2 tbsp coconut milk

Vegan and Gluten Free Breakfast Bread Directions

Pre-heat the oven to 375°F/190°C/Gas Mark 5 and line a baking sheet.

Place all of the dry ingredients into a bowl and mix well.

Add the coconut yoghurt and milk* and combine.

*Add as much milk as you need to get a firm dough that you can shape into a “log”.

Place onto the baking sheet and slash a few times with a sharp knife. Bake in the oven for 35-40 minutes until risen and cooked through.

Allow to cool thoroughly on a rack.

This bread can be sliced thinly and placed in the freezer. These can be removed when needed and toasted from frozen.

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