Defatted peanut flour takes up moisture fast, so the batter should be thick enough to spread into the corners of the tin rather than flow on its own. Fold only until the flour disappears, then ease the raspberries through without crushing them. A tester can hit a berry and come out wet, which is not useful evidence; test a second spot near the centre before deciding the loaf needs more oven time.
BreakfastRaspberry, Dark Chocolate and Peanut Breakfast Loaf
This breakfast loaf has a moist, close crumb from applesauce and skyr, with tart raspberry pockets and dark chocolate baked across the top. Defatted peanut flour gives it a pronounced roasted-peanut note without making the batter heavy.
Ingredients
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Preparation Steps
Heat the oven
Heat the oven to 175°C / 350°F. Line a standard loaf tin with parchment paper, leaving an overhang to lift out the baked loaf.
Mix the wet ingredients
Whisk the eggs, unsweetened applesauce, Plain Skyr, and Pure Vanilla Extract in a large bowl until smooth.
Combine the batter
In a second bowl, stir together the de-oiled peanut flour, Whole Wheat Flour, Baking powder, and Salt. Fold the dry mixture into the wet mixture just until no dry patches remain, then gently fold in the Raspberries.
Fill the tin
Scrape the thick batter into the lined loaf tin and level the surface. Scatter the 70% dark chocolate chips evenly over the top.
Bake the loaf
Bake for about 55 minutes, until the top is set and a tester inserted into the center away from a raspberry comes out with a few moist crumbs but no wet batter. If the top darkens before the center is set, loosely cover the tin with foil.
Cool and slice
Leave the loaf in the tin for 20 minutes, then lift it onto a rack and cool for a further 25 minutes. Slice once it is warm rather than hot, so the crumb holds together cleanly.
Recipe insights
Working with Peanut Flour Batter
A Lower-Dairy Swap
Plain, thick soy yogurt can replace the skyr in the same amount. If the yogurt is loose, drain it briefly first; the batter depends on a thick dairy-style base to stay spreadable and support the raspberries.
But I choose skyr for the proteiiiiiiiiiin, what else for big gains in the gym?
Butter you said?
I used almond butter for a change, but it works with any kind of nut butter—just not the one from your spouse, please.
You can also swap the nut butter for olive or rapeseed oil (+-25grams).
CURATED COLLECTIONS
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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