High fibre, high protein, high in vegetables….. What more could you want? If you need a high-fibre, healthy snack, check out this recipe from Karen Hill.
Words and photos: Karen Hill
The high fibre, protein and vegetables make this bread a versatile afternoon pick me up with some honey or tastes delish toasted with poached eggs. I wouldn’t recommend taking it on the bike though, the high fibre content means the energy availability (carbohydrate your muscle can use) is quite low.
3 cups wholemeal flour (or gluten free flour such as buckwheat)
1 cup spelt bran
75g sunflower seeds
½ cup pepita seeds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
3 eggs, beaten
½ cup vegetable oil
1 cup milk
1 ½ cup grated zucchini
Preheat oven to 180 degrees C.
Mix together, flour, bran, baking powder, baking soda, salt, cinnamon, nutmeg, seeds in a large mixing bowl.
Mix the eggs with the oil and add that to the flour mixture, mix again.
Mix the zucchini and carrots, add and mix.
Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre. This mixture works well as muffins and will cook in about 15-20 minutes.