It’s no secret we love to bake and we’ve realised one of the advantages of lockdown is that we have far more time on our hands after school to bake. I’ve been testing out a few more vegetable based bakes so I can sneek some extra nutrients into the girls during their snack time. They are not fussy eaters at all but because we like a sweet treat at snack time I wanted to make our bakes a little healthier. We have been enjoying this recipe I created for a courgette loaf and are loving our new healthy snack.
Because Helena is allergic to nuts I have used buckwheat groats but if you don’t have that issue, then walnuts are a tasty substitution. The groats gives the loaf a lovely crunch and they are packed with fibre which make your children feel full for longer and the magnesium in them supports energy levels – something I need at the moment! The ingredients below makes two loaves so you can easily freeze one and save it for another week.
Here’s what you will need:
4 small courgettes grated (approx 720g)
1 tsp baking powder
2 tsp ground cinnamon
120ml rapeseed oil
50g organic buckwheat groats ( crushed walnuts)
Preheat the oven to 175 degree C and line two loaf tins with baking paper.
Combine the dry ingredients in a large mixing bowl (self-raising flour, baking powder, bicarbonate of soda, cinnamon, ginger and ground nutmeg).
In another large bowl, whisk together the sugar and the wet ingredients (the eggs, vanilla bean paste and salt. Stir in the grated courgette and the rapeseed oil.
Now add the dry ingredients (little by little) to the wet ingredients ensuring each time the ingredients is fully incorporated.
Fold in then buckwheat groats or the walnuts. You can also add a handful of golden raisins or softened dried dates or figs.
Divide the mixture between the two loaf tins and bake in the oven for 50 minutes. Cool on a wire rack and serve sliced.
This content was originally published here.