everything vegan fruit, veggie and nut breakfast bread

Ok — I’ll be honest. I don’t know if I’m ready for this recipe. Look at the ingredients.

Ingredients

Dry Ingredients
2 cups spelt flour (can sub in 1:1 gluten free flour)
1 cup rolled oats (regular or gluten free)
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon ground cardamom
¼ teaspoon sea salt
Wet Ingredients
½ cup coconut oil, melted
½ cup pure maple syrup
½ cup non dairy milk, I used coconut
2 teaspoons pure vanilla extract
Mix in’s
1 cup mixed fresh berries, I used raspberries, blueberries and blackberries
1 cup finely chopped baby spinach
1 cup finely grated carrots
1 medium sized apple, shredded – I used a Fuji
¼ cup raisins
¼ cup dried cranberries
¼ cup of a mix sunflower & pumpkin seeds, or any chopped nuts
¼ cup diced dried apricots

But the thing looks mesmerizing. I can’t take my eyes off it, but I’m afraid to actually try making it.

The recipe is simple. The original cook says the secret is the cardamon and I like the flavor of cardamon a lot if it is used in moderation. But I just can’t bring myself to try making this.

Instructions

Prepare a 5 x 9 inch loaf pan with parchment paper or non-stick cooking spray. Preheat oven to 375F.
Whisk together dry ingredients in a large mixing bowl. In a separate bowl, stir together wet ingredients then add to dry ingredients just until blended. DO NOT OVERMIX.
Fold in balance of ingredients (the mix in’s).
Place batter into loaf pan and bake for 45 minutes or until toothpick test comes out clean.
Let cool for 10 minutes then remove loaf to baking rack to cool completely.