Month: October 2014

Wholegrain Vegetable Bread

It’s kind of cake, kind of bread. Maybe loaf cake….maybe not.

It’s kind of sweet, kind of savoury but let’s not label this beauty because it really is a gem. I love it for how adaptable it is, it really is a throw-it-together and use what ya got kind of bread……or cake….or loaf! I made this whilst Russ was on the nursery DIY duty listening to a bit of Regina Spektor. Music + baking = Bliss.

Wholegrain Vegetable Bread

I used half spelt and half almond flour because I haven’t used the good stuff for ages and it ramps up the nutrient level beautifully! But this would work with whatever flour you have to hand, same with the oil, you gotta use what ya got! On the other hand if you want to cut out the oil, double the sweet potato purée and ditch the walnuts for raisins. Likewise if you have carrot but no courgette or vice versa then just use what ya got. I had an abundance of sweet potato but pumpkin and apple purée can easily replace this. See it really is adaptable!

Wholegrain Vegetable Bread

I was having a bit of a dense carb craving and this defo hit the spot – healthy, hearty, easy and delicious. This is why I like wholegrain vegetable bread:

wholegrain
moist + satisfying
veggie packed
healthiest fats
ideal snackage

Wholegrain Vegetable Bread

I’m quite liking vegetables in my cakes, more please 🙂

Wholegrain Vegetable bread

1 cup almond flour
1 cup spelt flour
2 teaspoons baking powder
1/2 cup walnut pieces
2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons chia plus 6-8 water
1 tablespoon molasses (optional)
1/4 cup oil (I used coconut)
1 heaped cup courgette, grated + excess juice squeezed out
1 heaped cup carrot, grated + excess juice squeezed out
1/2 cup sweet potato purée (pumpkin or apple purée would be great too)
1/4 cup water, if needed

Method:

  1. Preheat the oven to 180 º Celsius + line a loaf tin with parchment paper. Prepare chia ‘egg’ by combining the seeds with water.
  2. Meanwhile add the first 6 ingredients to a large bowl + combine well.
  3. In a separate bowl, combine the remaining ingredients along with the flax egg + add to the dry bowl.
  4. Combine very well + transfer to the tin.
  5. Bake for 80-90 minutes, or until a skewer comes out clean.

Classic Green Smoothie Ice Lollies

I love a good smoothie and with the current ‘heatwave’ i’m taking an all time fave and making a refreshing lolly.

green smoothie ice lolly

To me this is a classic green smoothie recipe and often I find that many green smoothies are full or a myriad of random ingredients. Don’t get me wrong I love spirulina and almond butter or whatever else every now and then, but at the end of the day there’s something very tasty and simple about this. This is a smoothie I would drink daily just as a snack and I really don’t want to be over complicating things. It’s not good on time, mess or my waistline! But we’re making ice lollies here and this is also perfect as a solid, creamy, banana-packed iced treat. These are naturally way healthier than your average ice treat but definitely not losing out on flavour. They take absolutely no effort whatsoever (aside for waiting for them to freeze!) and can be adapted very easily.

green smoothie ice lolly

If I haven’t convinced you to make your own asap then this will: these are….

packed full of bananas
contain zero refined sugars
dairy free
low in fat
just sweet enough
cheap as chips

Of course the variations are endless, so have lots of fun mixing it up and trying something new. I’m thinking peach pie flavour next……..:-)

green smoothie ice lolly

Classic green smoothie ice lollies

(makes 6)

4 frozen bananas
1 cup almond milk
handful spinach
3 tablespoons maple syrup or sweetener of your choice.

Blitz away until smooth + creamy. Transfer to a popsicle maker + freeze.