CAR­ROT, CURRANT AND SPICE LOAF

Australian Mountain Bike - - Recipe - WORDS AND PHOTOS BY KAREN HILL

Serv­ings: 1 loaf – 12 serves + 6 muffins. Per­fect to freeze or share The best thing about bak­ing is you can al­ter in­gre­di­ents to suit your train­ing load for that week. This loaf is a great ex­am­ple of that; for a heavy train­ing week drop the fi­bre back (use white flour with buck­wheat), in­crease cur­rants and maple syrup for a great snack to take on the bike or pre/post train­ing ses­sions. This recipe is also packed with an­tiox­i­dants, vi­ta­mins and min­er­als and sol­u­ble and in­sol­u­ble fi­bre to nour­ish your soul and di­ges­tive health. You don’t need to fuss too much when mak­ing this loaf – it is the sort of ‘throw in the bowl and mix’ type of loaf/muf­fin that you can whip up in about 10 min­utes.

IN­STRUC­TIONS

1. Pre­heat the oven to 190° C.

Grease a loaf tin or muf­fin tray 2. In one mix­ing bowl com­bine

the dry in­gre­di­ents. 3. In an­other larger mix­ing bowl

com­bine the wet in­gre­di­ents. 4. Mix the wet in­gre­di­ents so they are well com­bined. Add the dry in­gre­di­ents. 5. Fill the loaf tin and bake for

50 min­utes, check­ing reg­u­larly. Muffins won’t take as long to cook.

DRY IN­GRE­DI­ENTS

- 1 cup Buck­wheat Flour - ¾ cup whole­meal flour (use gluten

free va­ri­ety) - ¾ cup ground flaxseed - 2 tea­spoons bak­ing soda - ½ tea­spoon salt - ½ ta­ble­spoon cin­na­mon - ½ tea­spoon nut­meg - ½ cup shred­ded sweet­ened

co­conut - ½ cup cur­rants - ½ cup wal­nuts, chopped

WET IN­GRE­DI­ENTS

- 1 chunk fresh gin­ger (big­ger or

smaller depend­ing on your taste) - ¼ cup olive oil - 1 apple, grated - ¼ cup of maple syrup (op­tional) - ¼ cup greek yo­gurt (re­duced or full

fat depend­ing on your pref­er­ence) - 3 large eggs, room tem­per­a­ture - 2 tea­spoon vanilla ex­tract - 6 small/medium car­rots, grated - 2 cups of milk (any va­ri­ety)

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