Keeping you healthy with a special vegan nut loaf recipe this fabulous Friday!
If like myself & Michelle you are a lady that travels a lot with work or you might be a busy Mum that is always on the run and the last person you take care of is yourself, then it is time to take stock on your own health and we will continue to bring you healthy recipes to help you along the journey.
As mentioned in our introduction to our healthy recipes, we aim to keep our meals vegan & organic but every now and again we will suggest adding additional ingredients as an additional option – if you are not following a vegan lifestyle or cannot access all organic produce.
Many of our followers are brides-to-be and we know will appreciate the healthy food options to carry them throughout the planning process.
Today we are sharing a vegan nut loaf that can be eaten warm or cold and perfect to snack on during the day if you are too busy to stop for lunch. In this recipe, we have used all organic produce. A super healthy, sweet, chewy and savoury alternative to any sugar filled meals you might grab out of convenience and plenty for leftovers. Serve with a garden salad where possible.
INGREDIENTS ( makes 2 loafs)
1 x small carrot
1 x small onion
2 x cloves of garlic
5 x florets of broccoli
1 x green apple
1/2 red/yellow pepper
2 handfuls of spinach
100 grams of raisins
100 grams of soaked and chopped apricots
100 grams of sunflower seeds
100 grams of soaked and chopped cashews
200 grams of soaked mixed fruit ( available in most stores)
300 grams of oats
1 Teaspoon of each of the following ; dried sage/oregano/turmeric/rosemary and coconut oil.
Finely chop all ingredients
Preheat over to 180C.
Heat a teaspoon of coconut oil in a deep frying pan and sauté onions & garlic but do not let them go brown. Add carrot and fry for a few minuted until soft but crunchy.
Add pepper, courgette, broccoli and apple to the mixture and cook for 5/6 minutes before adding the spinach and herbs/spices.
In a separate bowl add all the the other ingredients, stir in the cooked vegetables and combine the mixture.
Transfer to a lined loaf tin ( line with tin-foil or parchment paper. Bang to tin on a counter to remove any air bubbles and bake for 20 minutes until brown.
Feel free to add extra vegetable and herbs to satisfy your own taste. For extra texture you can combine the mixture with an egg and some flour, this will guarantee no crumbling. Serve warm or cold.