bread

Wholegrain Banana Bread – (Low Fat + Vegan)

Wholegrain Banana Bread

What to do with those old bananas? Unless you buy them super green and unripe, they don’t last long (especially when you LOVE bananas). So when they’re turning overripe, this is a simply delicious bread that will really impress!

Wholegrain Banana Bread

The good stuff:
It contains bananas!
It’s low fat and vegan.
Made using heart healthy oat flour.
An excellent source of niacin to boost your metabolism from the spelt flour.

Wholegrain Banana Bread

I know this time of year many people are interested in chocolate and savoury snacks, but this won’t disappoint. There’re too many positives about bananas: they’re really cheap, healthy and they’ll keep your blood sugar steady throughout the day.
Eat this wholegrain banana bread any time of day too – not just with that afternoon cuppa! Yummy…

Wholegrain Banana Bread

Wholegrain Banana Bread (Low Fat + Vegan).

2 cups oat flour
1 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 very ripe bananas
1/4 cup coconut milk
1/2 teaspoon apple cider vinegar
3 tablespoons liquid sweetener (I used maple syrup)
1 teaspoon vanilla extract
3 tablespoons coconut oil

Method:

  1. Preheat the oven to 175ºC + grease a loaf pan. Combine the first six ingredients in a mixing bowl. I make oat flour with oats in the Vitamix on high for 30 seconds.
  2. Add the ACV to the milk + set aside. Mash your bananas to form a smooth puree or just throw in the blender.
  3. Now add the remaining ingredients to the smooth bananas including the coconut milk + mix thoroughly. Add this to the dry mix to form a smooth batter.
  4. Transfer to the loaf pan, top with brown sugar (optional but delicious) + bake for 50 minutes or until an inserted skewer comes out clean. Cool a little before devouring.

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.

Spiced Pumpkin + Pecan Spelt Bread (Vegan)

pecan & pumpkin loafI’ve decided autumn is definitely my favourite season, the weather, the colours, well everything really – just so beautiful. If I could pause weather, cos I often daydream about this (but that would be too cool), I would pause it on a perfect autumn day – blue sky, crisp air, warm coloured vibrant leaves and comfortable outside temperatures. Perfect. Oh, and the food’s good too, I’m loving all the seasonal veggies at the mo especially the pumpkin explosion.Delicious pumpkin + pecan loaf

It really is all about the pumpkin in October which is OK with me because it’s easily my favourite vegetable after all. I love the fact that this delicious veggie can be dinner or breakfast, sweet and savoury. It’s too impressive, well in vegetable terms of impressiveness that is. Such a good job there’s sooo many pumpkins around at the moment cos I’m going to be making a lot of squash based recipes over the next few weeks, recipes like this vegan spiced pumpkin spelt bread.process 2

I’m not sure if this is pumpkin bread as it’s definitely walking the cake line so we could say it’s a kinda hybrid. Anyway, take 5 minutes out to throw this together and you’ll be rewarded with a lightly sweetened, moist, warmly spiced and very moreish loaf cake.Sliced pumpkin + pecan bread

This was made early saturday morning ready for my Mum and Sis coming round for our group hair cut. My Mum was pulling my leg the other day……saying she sees all this food on the blog which doesn’t quite make it over to her! Ooops, sorry love!Pumpkin + pecan spelt bread

Anyway, we ate it all……..well it wasn’t hard and got our hair cut too. Freshly baked pumpkin bread and a fresh haircut = a good way to spend saturday morning.

Hope you had a pumpkin packed weekend!
Pumpkin + pecan bread

Spiced pumpkin spelt bread

(12 slices)

dry:

1 + 1/4 cups spelt flour
1/2 teaspoon baking soda + 1/2 teaspoon bicarbonate soda
1/4 teaspoon salt
1/2 teaspoon each of cinnamon, nutmeg + ginger
1/2 cup raisins
1/4 cup crushed pecans/walnuts

wet:

1 flax egg (1 tablespoon flax seeds + 3 tablespoons water)
1/2 cup pumpkin puree
1/2 cup water
1/4 cup coconut oil
4 tablespoons maple syrup
1 teaspoon vanilla essence

Method:

1. Preheat oven to 175ºC  + grease a small loaf tin. Combine the dry ingredients in a large mixing bowl and set aside. In a separate bowl mix all the wet ingredients until combined thoroughly.
2. Add the wet ingredients to the dry and mixture and combine thoroughly.
3. Transfer to the loaf tin + bake for 50-60 minutes.
4. Remove from the oven + allow to cool before serving. Store in an airtight container for 3-4 days.

Socca – One ingredient Grain Free Bread (GF + Vegan)

Socca breadSimple is my new thing.

I’m pretty good at making things more difficult than they need to be, blindly overlooking all short cuts and getting knee deep with the complex stuff. So naturally i’m loving simple, yet rewarding recipes and this socca recipe is right down with this simplicity stuff. ONE ingredient, really, just the ONE. By the way, I’m not counting the water and the salt – I hope you think that’s fair. Oh, and coconut oil too, these extras don’t count, surely.Socca

The one ingredient is gram, garbanzo, chick pea flour – whatever name floats your boat. I like chick pea flour because I’m from the UK and this is what we say. I’ve always perused the bean flours in my local indian supermarket and thought about finding out more about it but never really got around to it. So after some serious googling I found that it’s not just indian cuisine that favours this flour. Chick pea flour is used to make Socca which originates from France and Italy and sold in pizzeries and bakeries throughout. It’s usually cooked in a tin baking pan with olive oil and eaten hot from the oven. In my opinion, this is the best way but I have enjoyed it cold several times. It’s pretty versatile too and i’m certain you could create some seriously delicious flavour combinations. I’m thinking chocolate already………pumpkin maybe?Just one ingredient bread

Anyway, since making this I’m perplexed by a couple of things. Firstly, why have I not come across socca on trips to Italy and France, ever? I’m pretty offended as I was only in France last week and I didn’t see any socca……anywhere. My second trouble is, why don’t more people love the chickpeas? I mean, chickpea curry, falafel, cookie butter, pupadums, delicious dips, chocolate chip chick pea bites and now socca. Where would we be without chick peas? They get a bit of a bad rap and people assume if you eat a lot of chick peas you’re a barefoot, tie dye, free loving hippie, well maybe not but you do know what I mean right? They also have a reputation for producing excess gas……my advice here is to eat beans and lentils such as chick peas more regularly, always chew well and your digestion will soon thank you for eating them.  They’re tasty, healthy with impressive versatility and don’t deserve the bad rap they get! Love ’em.Simple socca

Let’s all get some more chick peas in our lives…..they’re seriously cheap and full of health so you just know I wanna sell chick peas a little more to you. Well OK……….

fibre rich so fantastic for digestive support
scientifically proven to increase satiety and decrease calorie intake
blood sugar regulation
unique supply of antioxidants
lowers cardiovascular risks

So, the take home message is………eat more chick peas and why not start with this simple bread. You cannot go wrong with this recipe and it’s great to experiment with, I often make this soft and bendy and other times I prefer a crisp and snappy socca! I usually bake it in a 12″ square baking dish but by using a smaller dish you can achieve a thicker softer bread and for a crispier version just use a bigger dish or less socca batter. I like to use the same ratio of water and flour but I’ve tried it with more water which works great too for a less dense lighter version.Socca pre slicing

Either way, enjoy this gluten, dairy and grain free bread on it’s own, with a hearty stew, some smoked black beans, topped with peanut butter or humous or used for a simple socca sandwich. I like it with a little cookie butter smeared on top…..a double whammy of chick pea love. It’s the perfect carrier for other flavours so get creative and add your favourite herbs or veggies.

What’s your simple 1 or 2 ingredient go to recipe?

Socca + cookie butter

socca

1 cup chick pea flour
1/2 teaspoon salt
1 cup water
2 teaspoons coconut oil

Method:

1. Preheat oven to 200 ºC. Place coconut oil in a baking dish + put in the oven to melt.
2. Combine the socca ingredients to form a smooth batter. Leave to sit for 5 minutes to thicken.
3. Remove hot dish from the oven with the melted oil + pour in the batter. Place back in the oven + bake for 30 minutes.
4. Remove  from the oven+ flip the socca. Return to for a further 5-10 minutes or grill on high for 2 minutes for a crispier version.

 

 

Beer Bread

Perfect with a pot of tea.
Perfect with a pot of tea.

Introducing beer and bread.

Bread making looks like such a lot of work and this always puts me off making my own. Don’t get me wrong, I love cooking but not only is there already a huge variety of bread pre-made, packaged and all set for my trolley but there’s always something I’d rather make more than a loaf.  So I’ve never actually made bread and this needs to change  for several reasons. Here are three of them: 1)We all know the shop bought stuff is full of unnecessary additives. 2) I’ve heard bread making is therapeutic, who doesn’t want free therapy? 3)I just want to get good at bread!

I’m starting basic though. I thought I’d give beer bread a shot as it’s one of the few breads I can’t  find in the supermarket. Also, this beer loaf is not like those other bread recipes. No kneading, no resting and no yeast involved. How divinely simple. Sometimes you just don’t want complicated and time consuming but rather, easy and quick. Isn’t everything already complicated enough?

Easiest recipe ever, no concentration needed.

There are lots of beer bread recipes out there and most use three basic ingredients but I decided to wing it a little and came up with this. It turned out pretty good and is delicious with savoury and sweet things. Using wholemeal flour not only increases the fibre content but adds a nutty flavour too (I don’t much like white bread anyway). I brushed the top of the loaf with butter and topped with seeds mid way through cooking for added crunch and protein.  Oh, and of course I used a bottle of strong beer. I love beer and I love bread so I’m wondering why it’s taken me so long to make this easy peasy loaf!

Enjoy slathered in butter, jam or honey with a hot cup of tea.  Alternatively, serve as an accompaniment to a hearty soup.

Bread and jam collage

Now I’ve got the bread making bug. Next time I might get involved with yeast and kneading.

Beer Bread

(makes 12 slices)

375 grams wholemeal self raising flour
2 tablespoons of sugar
1/2 teaspoon of salt
330 ml of BEER (I used IPA extra strength)
1/4 cup of seeds (optional but recommended!)
butter & extra seeds for coating 10 minutes before the end.

  1. Place the flour, sugar & salt in a mixing bowl and stir through the beer until well combined. If using add the seeds at this point.
  2. Transfer the mixture to a greased loaf tin and bake on 180 º C for 50 minutes. If desired remove from the oven 10 minutes before the end and brush lightly with melted butter and top with extra seeds.
  3. Remove from the oven and transfer to a wire rack to cool.

 

Banana Spelt Bread Loaf

Better than cake!
Better than cake?

Having your cake and cheating it!

Bursting with fibre, B vitamins, potassium and low GI to boot but this banana bread could be cake it’s so good! Adding nut butter gives this a protein kick also, making it ideal for a hurried breakfast.

I’ve never eaten banana bread before! Well I have now……well actually I’ve eaten half a loaf so far and I’ll definitely be baking and eating this bread much more in the future. It’s delicious, healthy and so easy – winner!

Hands off- these are reserved for banana bread!
Hands off, reserved for banana bread!

It’s best to use really ripe bananas so this is great if you’re trying to use up old battered ones.

I stumbled across the recipe on The Healthy Foodie blog with a claim that this loaf is the best banana bread EVER. Well if I’m going to try this for the first time what better recipe to choose than the tastiest banana bread EVER!

But I can’t say whether this is the best banana bread in the world because it’s the only banana bread I’ve tried. It’s a great place to start though! Well actually it’s a gloriously tasty place to start, so tasty I doubt I’ll even try another!

I adore bread and love bananas and this loaf fools me into thinking I’m eating cake but in actual fact there’s no sugar or bad fat involved. Bonus.

A piece of cake!
A piece of cake!

Have a great day.

Banana Spelt Bread

(makes 12 slices)

Dry Ingredients:
1 cup spelt flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 heaped teaspoon cinnamon
1/4 teaspoon salt
1/4 cup walnuts
1/4 cup raisins

Wet ingredients:
2 medium bananas
1 egg, beaten
1 cup buttermilk
1 vanilla pod, deseeded
coconut, to sprinkle on top

Method:

  1. Pre-heat oven to 175 ºC. Combine all dry ingredients in a small bowl.
  2. Mash bananas in a larger bowl, add the egg, buttermilk, vanilla.
  3. Use a spatula to combine wet and dry ingredients fully without over stirring.
  4. Transfer mixture to a greased loaf tin. Sprinkle with coconut and place in the centre of the oven for 1 hour or just under.  Use a toothpick to check if it’s cooked through.