# Mandarin, Almond & Olive Oil Breakfast Loaf

**By Merve Tığlı** · 2026-09-21

Mandarins are at their absolute peak right now, and there are only so many you can eat straight from the bowl. This loaf uses the whole segments — juice and all — in an almond-flour batter softened with olive oil. It's the kind of thing to slice thickly, toast lightly, and eat standing up in a cold kitchen.

**Makes 10 slices**

### Nutrition (per serving, estimated)

-   Energy: 227 kcal
-   Protein: 7 g
-   Fat: 18 g
-   Carbohydrate: 9 g
-   Fibre: 3 g

_Estimated values._

### Ingredients

-   200 g almond flour (ground almonds)
-   3 eggs
-   60 ml olive oil
-   60 g honey
-   3 mandarins — zest of 2, plus about 180 g of segments, chopped
-   2 tsp gluten-free baking powder
-   1 tsp vanilla extract
-   1 tsp ground cinnamon
-   A pinch of salt
-   20 g flaked almonds, for the top

### Method

1.  Heat the oven to 170°C (150°C fan) and line a 900 g loaf tin with baking paper.
2.  Whisk the eggs, olive oil, honey, vanilla and mandarin zest together until glossy.
3.  Fold in the almond flour, baking powder, cinnamon and salt until just combined — don't overwork it.
4.  Gently fold through the chopped mandarin segments, keeping some pieces whole. The batter will be loose; that's right.
5.  Scrape into the tin, scatter the flaked almonds over the top and bake for 45–50 minutes, until golden and a skewer comes out with just a crumb or two. Cover loosely with foil if it browns early.
6.  Cool in the tin for 15 minutes before turning out. It keeps for 3 days wrapped, or slice and freeze.

_Gluten-free, dairy-free and refined-sugar-free — sweetened only with honey and the fruit itself._

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> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/mandarin-almond-olive-oil-breakfast-loaf)