CARROT, CURRANT AND SPICE LOAF
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.
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.
- 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
- 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)