Once October hits, breakfast burnout is in full gear. There are only so many times you can serve the kids cereal and toast before you start to hear, “But Mum, we just had that yesterday.” Yes, I’ve heard that chorus before. Time to shake things up a bit, with some out-of-the-ordinary scrambled eggs, pancake skewers, low-fat granola bars and whole wheat quick breads, such as this one with lemon, yogurt and berries.
To make this bread a little healthier than the average cake-like quick bread, I made a few adjustments. First of all, I replaced the standard stick and half of butter and high fat milk with goat milk yogurt, unsweetened applesauce and a few tablespoons of olive oil. In addition, I traded half of the all-purpose flour with whole wheat flour. The result is a moist, tender bread with a kick of fiber. The flavor comes from the ground ginger, fresh lemon zest and a generous helping of berries.
On top of all of these selling points, this bread is also lactose-free because it is butter-free and made with goat’s milk yogurt from Redwood Hill Farm. Beyond the health benefits of this yogurt (complete proteins and “good” bacteria), there are a number of things that it does not contain. Specifically, Redwood Hill products have no preservatives, artificial colors or flavorings, antibiotics, added growth hormones, GMO’s or toxic pesticides. That makes me feel pretty darn good about serving it to my family.
I’m also pretty taken with the sweet, but mischievous faces of the goats who provide their milk for the yogurt. Head to Family Fresh Cooking’s post, A Visit to Redwood Hill Farm to see what I’m talking about. It makes me want to hug a kid (the goat kind)!
Where do you find Redwood Hill products? It’s sold in Whole Foods Markets, as well as many other health food and specialty stores.
The recipe:
Preheat oven to 325 degrees F. Coat a 8 1/2 by 4 1/2 -inch loaf pan with cooking spray.
In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.
In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.
Pour the yogurt mixture into the flour mixture. Stir to combine.
In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour. Stir the flour-coated berries into the batter and mix until just combined.
Pour the batter into prepared pan and level with a spatula.
Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes. Let the bread sit in the pan for 10 minutes.
Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack, then slice and serve.
Other recipes using goat milk yogurt:
Family Fresh Cooking’s Maple Butter Pecan Popsicles
Chocolate & Zucchini’s Roasted Eggplant & Yogurt Dip
Six Course Dinner’s Hasselback Potato with Garlic Yogurt & Red Onion Confit
Breaking Bread’s Lemon Goat Yogurt Ice Cream
To find out more about Redwood Hill Farm’s products and philosophy, find them at their site or at the Green Valley Organics site, on Facebook and on Twitter.
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 2 large eggs
- 1 1/4 cups plain goat milk yogurt (such as Redwood Hill Farms)
- 1/4 cup unsweetened applesauce
- 3 tbsp olive oil
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 cup + 2 tsp all-purpose flour, divided
- 3/4 cup + 2 tbsp brown sugar
- 1 tbsp grated lemon zest
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups frozen mixed berries (such as blackberries, blueberries & raspberries)
Instructions
- Preheat oven to 325 degrees F. Coat a 8 1/2 by 4 1/2 -inch loaf pan with cooking spray.
- In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.
- In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.
- Pour the yogurt mixture into the flour mixture. Stir to combine.
- In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour.
- Stir the flour-coated berries into the batter and mix until just combined.
- Pour the batter into prepared pan and level with a spatula.
- Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes. Let the bread sit in the pan for 10 minutes.
- Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack, then slice and serve.
Disclaimer: This post was sponsored by the good people at Redwood Hill Farm/Green Valley Organics and they also provided me with some products, free of charge.
{ 22 comments… read them below or add one }
Another great recipe Dara! I absolutely love berries + lemon + ginger!
You are so good – I try to make things as fattening as I can. Maybe that’s why I’ve stopped losing weight
In all seriousness, love this quick bread recipe!
I like that this recipe is low-fat. I’ll have to try to find the yogurt, looks good.
I so so SO have to make this. Like, an hour ago.
Might be quick to make, but bet it would take me even quicker to eat!!
I would love to try this yogurt, I have trouble with lactose, especially that in yogurt. Must try! The bread looks so moist!
Gorgeous. I’ve seen this yogurt a few times, and I’ve yet to try it. I will have to pick up a carton when I head to the store. This bread looks delicious. Warm and inviting. Thank you for sharing it!
Dara, what a beautiful recipe! We love the idea of replacing butter with our Goat Milk Yogurt, applesauce and olive oil. Can’t wait to try this soon, as our blackberries are still (barely) in season!
We hope your readers enjoy our natural goat milk yogurt. Our store locator is at http://www.redwoodhill.com/store
Please visit us (and the goats!) “virtually” via the link above to Family Fresh Cooking’s post after Marla visited the farm last Spring. She took some fantastic pictures!
I’ve been meaning to make a nice delicious breakfast bread! This recipe looks wonderful and I have never put berries in bread before so I’m excited to try it out!
Totally converting this to be gluten-free. Loving the healthier twists!
Mmm…this looks so yummy! I love quick bread recipes.
Sounds like a great, healthy after school snack.
This sounds fabulous! So easy too
What a great combination of flavors!
Hey Dara,
Nothing against Redwood Hill Farm but I have a big container of greek yogurt in my fridge. I will gladly make this recipe with the goat’s milk yogurt another time but do you think it can be made with greek yogurt?
Peggy
I’ll have to stop by the store and find some goats milk yogurt, I’m intrigued! This bread looks like the perfect breakfast, or snack.
I love goats milk yogurt. I usually buy that for many of my dishes and luckily we get them fruit flavored too. I am adoring this bread and all your fantastic modifications!
That is making my sad little breakfast look even sadder! (more sad.)
I’m kind of in love Redwood Hill Farm Goat Milk Yogurt in baked goods and this lovely quick bread is no exception!
Love the combo of flavours! Perfect end of summer bread!
I love that you healthied up this quick bread to make it a good breakfast bread! My kids would be over the moon happy if I served this for them. We are in a cereal rut…it makes me cringe, but that’s all they want right now. Would love to treat them to this!
I’m all about goat’s milk yogurt at the moment, it’s a nice change of pace from greek yogurt.