This delicious and versatile loaf recipe is the perfect balance of sweet and savoury, packed full of phytoestrogens, fibre, and minerals. It is great alternative for bread, toast or those who enjoy a toasted teacake.
This recipe can be made gluten-free by using GF flour.
Read more about phytoestrogens here.
Equipment
- Blender or food processor
- 9-inch loaf tin
- Measuring cups
Ingredients
- 3 teaspoons baking powder, sieved
- 200 ml organic soya, nut or oat milk
- Zest of 1 lemon
- Juice of 1/2 lemon
- Extra seeds for sprinkling on top
Method
- Preheat oven to 180 C and line a 9-inch loaf tin with baking paper.
- Freshly grind your linseeds, (you can use a blender or smoothie maker for this).
- Place all dry ingredients (organic einkorn flour, baking powder and linseed meal) together in a mixing bowl.
- Blend the tofu in the food processor with the dates. Gradually add in the soya / nut milk until smooth, then add in the lemon juice and combine.
- Stir the liquid ingredients into in the dry ingredients, adding the lemon zest and seeds, until combined. Sprinkle extra seeds on top.
- Place the mixture into the bread loaf tin and press it down gently to fill the edges with wet hands or a soft spatula.
- Sprinkle the extra seeds over the top of the mixture and bake for 1 hour
- Allow to cool, slice and enjoy!
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Notes
- Can substitute Einkorn flour for organic Spelt flour, Buckwheat flour, Soya flour or any other gluten-free flour.
- Can use prunes instead of dates