Tag Archives: bread

Zucchini Bread

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Experimented with this recipe during the week and I really enjoyed it! It only lasted about 2 days before it was all gone 😦 The bread came out quite moist and spongy like but it was really nice, it was perfect on it’s own or else I tried it with some almond butter spread on top and that went down a treat as well 🙂 Nutritious and delicious so it’s a win win 😀

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IMG_5300[1]Ingredients

  • 1 & 3/4 cup flour (I mixed it up between quinoa flour and buckwheat flour)
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 eggs
  • 1 mashed banana
  • 2 tsp vanilla extract
  • 1 tsp honey/maple syrup
  • 1 & 1/2 cup grated zucchini
  • 6 tbsp unsweetened almond milk

Method

  1. Preheat the oven to 180°C. Either grease or place parchment paper in an 8×4 loaf tin.
  2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
  3. Add in the eggs, mashed banana, vanilla extract, syrup, and grated zucchini and stir until all the ingredients are mixed well together.
  4. Slowly add in the almond milk, stopping when the batter is quite thick. Scrape the batter into the prepared loaf tin and bake in the oven at for about 40 minutes, or until a toothpick/knife inserted in the center comes out clean. Let cool before cutting into slices.

Enjoy,

Tee. X

Falafel Pita Pouches

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Finally got around to making falafel 😀 Can’t wait to share this recipe with you, once you try falafel you’ll never look back 😀 The main ingredient of falafel are chickpeas which are a great source of plant protein and fibre keeping you fuller for longer 🙂

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Ingredients (Makes 10-12 medium sized falafels)

  • 2 x 400g canned chickpeas
  • 2 garlic cloves, chopped
  • 1 small onion, quartered
  • 1 tbsp cumin
  • 1 tsp chilli powder
  • 1 cup chopped fresh parsley or cilantro
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp baking soda
  • 1 tbsp fresh lemon juice
  • 4 tbsp olive oil/rapeseed oil
  • 1/2 cup tahini (for dressing) *optional
  • pita breads

Method

  1. Heat the oven to 190°C.
  2. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, chilli powder, herb, salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not puréed. Add water tablespoon by tablespoon if necessary to help combine all the ingredients but try keep the mixture as dry as possible. (My food processor just barely minced it up so we mashed it all up afterwards – no problem 🙂 ) Taste and adjust the seasoning, adding more pepper, chilli powder as needed.
  3. Grease a large baking tray with olive oil or else use baking parchment.
  4. Use your hands to shape falafel into medium sized balls (could flatten to make into patties if you like!).
  5. Brush top with olive/rapeseed oil. Bake for 15 minutes each side (30 minutes total).
  6. *Make dressing sauce by combining tahini with 1/2 cup of water and season with salt to taste.
  7. Serve with shredded lettuce, tomatoes and tahini dressing in a pita bread.

Enjoy 🙂

Tee. X

Gluten Free Chocolate Chip Peanut Butter Banana Bread

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Ingredients

  • 150g plain flour
  • 1 cup (80g) rolled oats
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (170g) maple syrup
  • 1/2 cup (105g) coconut oil/butter, melted & cooled
  • 200g greek yoghurt
  • 1/2 cup (125g) smooth/crunchy peanut butter, room temp.
  • 1 egg, beaten
  • 3 small/2 large ripe bananas, mashed
  • 100g chocolate chips

Method

1. Preheat oven to 180°C.

2. Line a loaf pan with parchment paper.

3. In a large bowl, combine the first 4 ingredients.  Set aside.

4. In a medium bowl, combine the syrup, coconut oil/butter, yoghurt, peanut butter and egg. Add the wet mixture to the dry and then fold in the mashed bananas. Pour the batter into your loaf pan and sprinkle the chocolate chips on top (you can also mix the chocolate chips through the mixture instead of sprinkling on top).

5. Bake for approx 60 minutes.  Allow to cool slightly before slicing.  Store leftovers in an airtight container.

*I love this when it is just out of the oven or else the day after I like to heat it up in the microwave so it’s warm and the chocolate chips are just about melting .. Yummaay!

Enjoy,

Tee. X

Oat Bread

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Ingredients

  • 1 large tub of natural yoghurt (500g)
  • 2 tubs (use the yoghurt tub to measure) of porridge oats (can use gluten free oats if preferred)
  • 2 tsp of bread soda
  • 1/2 tsp salt
  • 1 egg (works well without the egg for anyone with egg intolerances)
  • 1 tbsp milk
  • oat bran and pumpkin seeds to sprinkle on top

Method

1. Preheat your oven to 200°C.

2. Place bread soda, salt and the yoghurt in a mixing bowl.

3. Using the same yoghurt tub, measure 2 tubs of porridge oats and add to the bowl. Stir thoroughly.

4. Add the beaten egg and milk and stir to combine.

5. Place in a greased standard loaf tin (2lbs/900g – 18.5 x 11.5 x 9cm).

6. Sprinkle some oat bran and pumpkin seeds on top.

7. Bake for approximately 45 – 60 minutes (depending on your oven).

8. Remove and leave to cool on a wire tray.

I love this straight out of the oven with lots of butter on top 🙂 Also great for sandwiches and alongside soup..

Enjoy,

Tee x