I normally make vegan cakes only (as I am normally vegan only), but recently I started incorporating various things in my diet which I wouldn’t normally have, namely eggs, bone broth, and fish in smoked or sushi form. I am still eating plant-based diet 90-95% of the time, but adding these few extra things seemed to either have made a positive change – because I am feeling better, or alternatively, it made no harm and I am feeling better for other food-unrelaed reasons. To be completely frank, although I wholeheartedly support vegan diets, and know for good I’ll be (mostly) vegan till the rest of my days, I also know that I was worrying too much about what I eat and being over-stressed about what I put in my body. Food should be fun and joy! So to be completely frank, easing grip on my diet probably made a positive change both physically and emotionally, as well as adding a couple of extra nutrients I know for sure I lacked, as I was falling ill and feeling down all the time.
It goes without saying I tend to choose only organic and local animal-based products and I eat vegan when eating out – the only exception being occasional eggs when brunching with friends or even more occasional sushi. I am loving my little routine of going to the farmers market every Sunday and bringing home a bag-full of veggies, flowers, and occasional smoked mackerel =)
As I woke up yesterday, I discovered I still have quite a few things from previous week’s shopping, which is how this fruit loaf was born: I used carrots, apples, and eggs – all from last Sunday’s raid on Marylebone Farmers Market. I also used the sprouted buckwheat flour that I am really in love with, and which can also be found in my previous recipe of vegan pancakes – just cheek out the earlier post! This fruit loaf is completely sugar-free, and I only used a bit of honey for sweetening, so if you have a really sweet tooth feel free to add more. Enjoy for breakfast or dessert, and as usual, let me know how you find it! xx
Preparation: 60 minutes, Servings: 6-8
1 cup of gluten-free flour (I used sprouted buckwheat from Rude Health)
1/2 glass of dairy-free milk of choice
3-4 mediium carrots
1/2-2/3 cup of raisins
1 tbsp chia seeds
1/2 tsp soda bicarbonate with 1 tsp of apple cider vinegar
t tbsp honey
1 tsp cinnamon, and a bit more for decoration
1 tsp of coconut oil
1. Beat the eggs with a whisk, fork or hand blender in a large bowl.
2. Add honey, chia seeds, cinnamon, and soda bicarbonate with ACV
3. Slowly add flour, couple of tablespoons at a time while continuing to whisk the mass.
4. Grate the carrots and apple, and stir them in the dough mass. Add the raisins too at this point.
5. Pre-heat the oven to 180’C
5. Spread a bit of coconut oil on the pan bottom and sides evenly. Pour in the dough
6. Bake for 45 minutes. Let it cool – tested, tastes better when cool as obviously I could not wait when I made it and ate it straight out of the oven! Serve with almond butter or coconut yoghurt, or anything else you like. Enjoy!