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    6 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
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    4 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 

FIG AND ORANGE LOAF

GF : DF : SF

Serves 8-10

A little while back I was so in love with making ‘loaves’ I was almost convinced I would open a hole in the wall bakery style thing called “LOAF SHACK”. It didn’t happen, evidently, but maybe some day it still will? Anyway, dreams of loaf shacks opening aside, I created this recipe because I wanted a lovely winter seasonal loaf in the repertoire and this nails it. Whilst figs are available (dried that is) year round, oranges are a winter thing and best to make the most of them whilst they are fresh. As I write fresh, I realised I’ve dehydrated them and put them on top, but there are fresh oranges in the actual loaf so all good!

Ingredients:

125 ml coconut oil, melted

1/4 cup maple syrup

3 eggs

1 teaspoon vanilla extract

2 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon bicarbonate soda

2 teaspoons gluten free baking powder

1 1/2 cups (250g) dried figs, sliced

1 tablespoons (approx 1 orange) orange zest

1 cup (65g) shredded coconut

1 cup (145g) teff flour

2 (230g) zucchini, grated

1/2 cup (50g) walnuts, crushed

Method:

Preheat oven to 180C and line a 14x20cm loaf tin (or thereabouts) with greaseproof paper. In a large mixing bowl mix coconut oil, maple, eggs, vanilla, spices, bicarb and baking powder. Add figs, orange zest, shredded coconut, teff, zucchini, walnuts and mix again. Pour into lined loaf tin and cook 45-55 minutes in the mid to top of oven or until a skewer inserted comes out clean. Allow to cool 20 minutes in the tin before transferring to a rack to cool completely. Cut and serve with a cuppa.

Category

Snacks, Sweet Treats

Tags
afternoonsnacks, baking, figrecipes, healthybaking, healthytreats, orangerecipes
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