Up until the minute I walk through the gates, I am less than thrilled about going to weekend markets. As an introvert, I need time to hide from the world and recover from the weeks worth of social encounters. Saturday mornings, in my opinion, are for sleeping in and solitude, not embracing the kaleidoscope of humanity; that vivid assault of smells, colours and sounds. But once I am there, I am caught under the spell of the vibrancy and passion of the Saturday morning farmers market, and I always coming away thinking, I should do this every weekend.
This week I am sharing a bread recipe that includes some of the goodies I picked up at last Saturday’s market haul. This bread is delicious, nut and egg free, and packs a fierce nutritional punch. As I have been adjusting and playing with my diet, I have found that eating a lot of supermarket bread has a negative impact on my anxiety and energy levels. I haven’t sworn off bread completely (where’s the joy in that?), but I have gotten to the point that if I’m going to eat bread, I want it to do some heavy lifting. I want it to be a complete meal that nourishes my body and excites my taste buds. And, just as importantly, I need it to be dead easy. I’ve got no patience or interest in kneading and proving; I want to mix everything together, bang it in the oven and go back to watching Gossip Girl.
A quick word on ingredients: Once again this recipe uses my favourite egg replacer, soaked chia seeds, and I love that I can get a hit of omega three power in my bread. I use grated carrot and zucchini, which add a great savoury flavour and texture, plus extra fibre and nutrients. Finally, a word on flours. Our household is not gluten free, so I have no need to use gluten free flour and would be quite content just using a good quality wholemeal flour. However, the vast variety of gluten free flours available fascinate me, and I am enjoying exploring and experimenting with them. I am using quinoa flour for it’s protein punch, and spelt flour for it’s texture, but feel free to play around with whichever flour(s) take your fancy. You may just need to adjust the water content.
1 cup whole grain spelt flour
1 cup quinoa flour
1 cup grated carrot
1 cup grated zucchini
5 tbs chia seeds soaked in 200mL of tepid water
1/2 tsp bicarb
1 tbs apple cider vinegar
1/4 cup olive oil
Optional: Pepitas or other seeds to sprinkle on top.
Combine ingredients in a large mixing bowl and mix well. Pour into a greased and loaf tin and bake for 45-60 minutes at 180 degrees Celsius. Serve with generous lashings of real butter.
Makes approx. 10-12 slices
Next week: I will share my favourite winter soup that has kept my immune system fighting fit throughout the cold and flu season.