T W E EN N T TY Y Y O U T
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A H E A LT H Y S T A R T BEETROOT SEED BREAD A brightly coloured bread with crunch from heart-healthy seeds.
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EAT MORE FLAXSEEDS. Flaxseeds (or linseeds) are one of only two plant-based products – the other being chia seeds – with significant amounts of omega-3. One bag goes a long way, so don’t let the price put you off! Sprinkle over roast veg, add to your granola and smoothies, or blitz them in a food processor to create a flour perfect for fortifying bread.
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BAKE YOUR OWN HEALTH BREAD. Not all bread is bad for you. We’ve created a veg- and seed-loaded loaf that’s filled with nutrients and fibre.
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7-22 Ingredients.indd 20
½ cup (50g) rolled oats ½ cup (50g) pumpkin seeds ½ cup (50g) flaxseeds ²/³ cup (100g) Nutty Wheat (bran) flour ²/³ cup (100g) selfraising flour ½ tsp (3ml) bicarbonate of soda 1 tsp (5ml) fine salt 2 eggs 1/ cup (80ml) canola ³ oil (or olive oil blend) ½ cup (125ml) low-fat milk
1 Tbsp (15ml) honey ½ tub (125g) ricotta cheese ½ cup (125ml) PnP double-cream plain yoghurt 2 large (about 250g) beetroots, peeled and grated MAKES 1 LOAF Preheat oven to 180°C. Line a 25x10cm loaf tin with baking paper and non-stick spray. Combine oats, seeds, flours, bicarb and salt. Beat eggs in a separate bowl with an electric whisk for 1-2 minutes. Add oil, milk and
honey and whisk to combine evenly. Add wet ingredients to dry ingredients. Whisk ricotta and yoghurt in a separate bowl until smooth, then add to bread mixture along with beetroot. Spoon dough into loaf tin and bake for 55-65 minutes or until an inserted skewer comes out clean. Cool in loaf tin for 15 minutes, then remove and cool completely on a wire rack before slicing. Eat bread within 2-3 days, or freeze slices for later use.
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2021/11/18 19:02
