Carrot and Walnut Loaf

Gluten free, sugar free and dairy free Loaf. Perfect for sensitive tummies.

If you have a normal stomach unlike us and can tolerate milk and gluten, feel free to use milk instead of the water and spelt flour/wholemeal flour instead of the buckwheat!

Absolutely brilliant with our Pumpkin, Rosemary and Feta mash on a cold wintery morning. Comfort food at it’s finest

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Ingredients

Wet ingredients 

– 1 cup of buckwheat flour

– 1 cup of almond meal

– 1 – 2 tbsp of psyllium husk powder

– 1/4 cup of sunflower seeds

– 1/2 cup of walnuts

– 1 teaspoon of cinnamon

– 1/2 tsp of nutmeg

– 1/2 tsp of himalayan salt

Dry Ingredients

– 2 cups of grated carrot (about two medium sized carrots)

– 3 organic eggs

– 1 chia egg (1 tbsp of chia in 3 tsp of water –  let it sit)

– 1/4 cup of coconut oil

– A few drops of liquid stevia or 1 tsp of raw honey.

– 1/4 cup of water (may not need – depends on the consistency when mixing all ingredients together)

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Method

Turn your oven on to 180 degrees celsius 

1. Combine all dry ingredients in a bowl

2. In a separate bowl, add all the wet ingredients (except the carrot) together and throughly whisk.

3. Once adequately mixed, add the carrot.

4. Add the wet ingredients to the dry ingredients and gently fold with a wooden spoon. Try not to mix it aggressively as you need the mixture to stay light. If you find it is too dry, add more water, if it is too sloppy, add more psyllium husk powder.

5. Transfer the mixture into a lined loaf tin or a silicon tin and top with extra sunflower seeds.

6. Bake in the oven for about 1 hour or until golden on top.

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Enjoy with organic butter, almond butter, avocado or our scrumptious pumpkin mash. Delish!

M + S x

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Zucchini Paleo Loaf

Paleo Loaf, what a complete fluke.

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We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.

Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!

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Anyway, here is the recipe that has been adapted from Brown Paper Bag‘s zucchini loaf and Luke Hine’s Paleo Bread.

Ingredients

—-Dry ingredients—-

– 2 cups of almond meal

– 1 tbsp of psyllium husk powder (optional)

– 2 tbsp of pepita seeds (plus more for topping)

– 2 tbsp of sunflower seeds

– 1/2 tsp of himalayan salt

– 1 tsp of baking powder

—-Wet ingredients—-

-3 eggs

– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)

– 1 1/2 tbsp of coconut oil

– 2 medium zucchinis  – should equal 2 cups once grated

Method

1. Set the oven at 180 degree Celsius

2. Line a tin loaf with baking paper.

3. Combine all dry ingredients in a large bowl

4. In another bowl, whisk the eggs, chia egg and melted coconut oil.

5. Grate the zucchinis and squeeze out the excess water.

6. Combine the zucchini with the other wet ingredients and mix throughly

7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.

8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.

9. Bake in oven for 1 hour or until golden on top.

10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!

11. EAT

M + S x