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