Friday, January 23, 2015
Carrot Lentil Gingerbread Loaf-(gluten free, rice free, dairy free, soy free, corn free, nut and seed free)
It tastes great. Reminds me of a dense heavy slice of zucchini bread.. I have used both carrots and sweet potato. The carrots create a drier loaf and a bit lighter, the sweet potato makes it heavier, moister. I am sure pumpkin would be terrific as well.
Lentils,carrots, coconut oil,buckwheat, blackstrap molasses,eggs, and homemade raisins offers a big bang of good nutrition in a very sweet slice.
Buckwheat is very heavy and tends to crumble. I usually mix it 50/50 with a gluten free all purpose blend. This time I opted to just blend in some potato starch and it worked very well. I am going to guess you could use tapioca starch instead. It is heavier then a traditional quick bread loaf but in a good way. Keeps well in the fridge and makes excellent toast. When toasted it reminds us of a slice of raisin bread.
I made a batch of our "fake butter" spread for this bread as well. 1/2 cup grapeseed oil, 1/2 melted coconut oil. A bit of salt, a dash of turmeric(for color) and a touch of honey or Lyle's for a tiny tiny bit of sweetness. You mix it together in the mixing bowl. Place in the fridge 30-45 minutes. You want it to have started to solidify, but not completely. I use the hand mixer and whip it until it blends and looks like a whipped butter.
1/4 cup split red lentils cooked until soft
1 cup well cooked pureed carrot or sweet potato or pumpkin
1/2 cup coconut oil(Tropical Traditions)
1/2 cup organic cane sugar(or honey or coconut sugar)
1/3 cup molasses
3 large eggs
1/3 cup coconut milk(homemade)
1 cup buckwheat flour(I grind my own from toasted buckwheat groats)
3/4 cup potato starch
1 tsp baking soda
1 teaspoon psyllium husk powder
2 tsp ground ginger(I dehydrate and grind my own)
1/2 ground cloves (simply organic)
1/4 tsp salt(pink himalayan)
1/2 cup raisins(we make our own with organic grapes)
Preheat the oven to 350°F.
In a blender, purée the lentils,carrot, coconut oil, sugar, molasses, eggs, and coconut milk. Pulse until well blended and smooth.
Add the buckwheat flour,potato starch, baking soda,psyllium husk powder, ginger, cloves, and salt. Add the dry ingredients to the blender and pulse just a few times just until blended. Add raisins or figs and mix in by hand before scraping into a 9x5-inch loaf pan that has been greased.
Bake for 50-60 minutes. Check about halfway and cover with tin if browning too much. Cool in the pan on a wire rack.