This is hands-down one of my favourite winter breakfast. I love it with peanut butter and a bit of plain yogurt. Fills me up for ages and is warm and comforting.
1/2 cup roasted pumpkin (prepared in advance)
1/2 apple, cored, but you can leave the skins on
1 tsp cinnamon
1/2 tsp baking powder
1/4 cup black currants or blueberries
Preheat oven to 180C
Add all the ingredients to a blender (except for the black currants/blueberries) until smooth and creamy. My Nutri-bullet works well for this.
Stir through the berries and then pour into a baking paper lined loaf pan. Or, if you have a silicon one, you can use that.
Bake until well risen and browned on top.
Remove from the oven and slice into two parts or more. Enjoy with peanut butter, yogurt or other toppings.
This recipe was inspired by my friend Mikki Williden at www.mikkiwilliden.com