VEGAN SEED BREAD

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.

RAINBOW NOODLE SALAD WITH CORIANDER AND PEANUT PESTO

November 22, 2020 / Lyn Jones / 0 Comments

This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix.
Serves 4-6

Ingredients

Pesto
2 cups coriander leaves, firmly packed (1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed

Salad
300g noodles (rice stick, egg or even spiralized zucchini would work)
1 large carrot, spiralized or grated
1 cup of cucumber, halved and thinly sliced
2/3 cup of coriander leaves
1/2 a red chilli (finely sliced)
3 spring onions finely sliced
1 cup bean shoots
1/4 of a small red cabbage finely shredded (2.5 cups approx)
2 tsp apple cider vinegar
pinch salt
3 Tbs roasted peanuts

Place cabbage in a bowl and dress with vinegar and salt, toss to combine and set aside to pickle slightly (this creates a much milder cabbage flavour and better texture for your salad).

Make pesto: Put all ingredients in a small food processor and blend until pesto consistency is reached. Taste and adjust seasoning and flavouring as required. Scrape into an airtight container.

Make salad: Cook noodles, drain & refresh briefly in cold water then drain again.
Toss with 2 Tabs of the pesto you’ve just made.
Drain cabbage, combine with noodles, coriander, carrot, cucumber, spring onion, and 2/3 of the bean shoots. Add more pesto to this mix if you want to.
Top with remaining bean shoots, the sliced chilli & peanuts. Dot another Tab of pesto around.

P.s This keeps in the fridge for lunches for a couple of days.

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