October 30, 2023 / Lyn Jones / 0 Comments
From Diabetes Aust. Vic, this Loaf is tangy and a great combination of dried fruits, freshly grated vegies and spices. Substantial enough for school lunches. Makes 20 slices
Half cup each of chopped raisins and dried apples
1.5 c skim milk
1 tsp vanilla essence
2 c wholemeal SR
1 tsp each of mixed spice and allspice
2 eggs, separated
1 of each of med. zucchini and med. carrot, both grated
Preheat oven to 180 (170 degrees FF?). Combine fruit in bowl, pour over the milk & vanilla.
In a separate bowl mix together flour with spices. Make a well in centre and add yolks and milk/fruit combo.: Mix together quickly.
Beat egg whites until soft peaks form, then fold through loaf mixture. Finally, fold through
the grated vegies.
Pour mixture into a greased & lines 20cm x 10cm loaf tin and bake for 60 mins or til cooked.
LIME FROSTING:
100g each of low fat cream cheese and ricotta cheese
zest of 2 limes
juice of 1 lime
third of a cup of sugar alt.
1/2 tsp vanilla essence
quarter cup sunflower seeds
Beat together the cheeses until smooth. Stir in lime zest & juice, sweetener and vanilla.
Mix well, refrigerate for approx half an hour.
Cut loaf in half horizontally, spread a third of frosting on bottom slice and top with other
half loaf. Spread remaining frosting on top of the loaf and sprinkle with seeds.
May 8, 2023 / Lyn Jones / 0 Comments
((https://runningonrealfood.com/seed-bread/print/27660/)
This delicious, hearty, dense seed loaf is packed with fiber, protein and healthy fats.
It is low-carb with a nutty, earthy flavour and chewy texture
INGREDIENTS
1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder – this is the binder for the bread! (double if just husks)
1/2 tsp sea salt
1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
1/4 cup (60 g) Tahini
1.25 cup water (295 mL)
INSTRUCTIONS
1. Preheat the oven to 190 C FF. Line loaf pan (8.5 x 4.5 x 2.5 in) with parchment paper (with ends sticking out over the sides so you can lift it out of the pan).
2. All into a large mixing bowl except the tahini & water – stir to combine. Add tahini & water, stir into a thick, doughy paste.
3. Place into a lined loaf pan – spread evenly/press with hands into pan until flat. Bake 50 mins.
If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
4. Remove from oven. Let sit 2 mins then use parchment paper to lift the loaf out of the pan. (You may need to run a knife along the edges that don’t have parchment paper covering them).
5. Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
6. It will keep in the fridge for 1 week or can be frozen for up to 3 months. It is perfect for toasting!
NOTES
A mix of finely chopped nuts – almonds, walnuts, hazelnuts or pecans can replace up to 1 cup of the seeds. Made with walnuts is delicious too!
The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise maple syrup or coconut sugar.