Sunday, 19 March 2017

Vegan Gluten Free Carrot and Walnut Bread

I haven't done much baking for a while, I tend to go in phases with it I think mainly because due to working with the gluten free flours there are more fails than there used to be when I could just use the regular flour.  It can be a bit disheartening at times,  I enjoy cooking new vegan recipes but the baking minus egg and regular flour proves challenging.

Yesterday I had a go at these cookies here  Naturally Sassy cookies  they were supposed to be made using pecans but as I didn't have any I used walnuts they came out ok, quite chewy, not a soft cookie  once cooled but I am eating them so they work.
You don't roll them out you just shape them with your hands which was quite therapeutic.

This morning while I was up early with the dogs I made a carrot and walnut loaf.  This recipe was adapted from the book Keep it Vegan, I had to adapt it because the recipe is not gluten free and also I didn't have a courgette! 

Here is my recipe...

Carrot and Walnut loaf
200g gf plain flour
100g brown rice flour
1 tsp baking powder
3/4 tsp bicarb soda
1 tsp oregano
1 carrot grated
4 pieces of chopped sun dried tomato (optional)
175ml soya milk
50g walnuts crushed (rolling pin)
1tbsp chia seeds soaked in a little water
pinch of salt

Preheat oven to 200c, mix dry ingredients in a bowl, add carrot and tomato pieces, make a well in the centre and pour in soya milk, stir through nuts and seeds.  This should all come together in a piece as you stir, flour your hands and turn it onto a baking sheet then shape into an oval loaf, score top.  Cook in the oven for about 30 minutes until it sounds hollow when tapped.

You only need a slice as it is filling, unlike regular bread which is just generally full of air.  It also has a lot of goodies in it again unlike regular bread which is often full of preservatives.

1 comment:

  1. I like the look of the bread, I guess it would work with almond milk as well. Will try it when I get time, thanks for sharing.

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