Hello my loves!
I am a bit disappointed at the fact that my last post was a week ago. Definitely my bad guys. It has been a bit busy on this side. Ok, so I still managed to binge watch the first 2.5 seasons of American Horror Story (yah, I’m a bit of a creep and love shows like this) on the weekend, but I promise that the time spent on the couch watching it was for resting purposes.
Most of our office came down with a cold last week, and I ended up being unfortunate enough to get it. We are a small office, so it’s hard to escape it. I did so well last time there was something going around, I ended up being one of the only two people that didn’t get sick. I wasn’t so lucky this time around!
Between binge sessions of AHS, wiping my snotty nose (and thinking back on all the times I could breathe through my nostrils and how I took it for granted), eating ice cream straight from the tub and hibernating under my blanket on the couch, I still managed to submit an assignment A DAY EARLY (this never happens), did some recipe testing for an exciting new project (more details very soon!) and make this fab loaf to accompany our Sunday afternoon coffees!
Also, don’t ask me how I managed to get more done this weekend while sick than when I’m not sick. It’s still a mystery to me.
I made this loaf because:
a) I love bread. And pumpkin. And apples. And combining all of them together into one delicious recipe.
b) I needed a little break from my uni work and what better way to spend my break than by baking up something delicious?
**Reminder that as with all of my recipe posts, the full recipe is included at the end of this post, and has a convenient print button if you are on your PC or laptop!**
I used oat flour for this loaf and it gave it such a nice fluffy texture! I don’t know why I don’t use it more often because it’s probably one of the cheapest and easiest flours to make yourself. All I do is get rolled oats and pop them in my Ninja bullet blender and pulse for 5-10 seconds until it’s a floury texture and that’s it. It’s 1:1 ratio too, so 1 cup oats = 1 cup oat flour.
To make the loaf, I simply combined oat flour, cinnamon, nutmeg, baking soda and baking powder, then added in lovely free range organic eggs, coconut oil and dark muscovado sugar that I had whisked together.
We recently bought muscovado sugar to try, and we both love it. Muscovado sugar is partially refined to unrefined sugar, and still contains a lot of the molasses in it which means it has more nutrients than it’s refined white sugar counterparts. It’s also a lovely caramel colour (we get the dark because it’s unrefined and has more molasses content), has a similar texture to brown sugar but is a bit stickier. It tastes similar to blackstrap molasses, but a bit sweeter. Jared uses it in his coffee and loves it! And I loved it in this loaf, I can’t wait to use it in other recipes. Also, if you’re a foodie on a budget like me, it’s also a lot cheaper than coconut sugar, but still a great nutritionally rich substitute for white sugar. Try it, and let me know what you think of it!
So after combining the flour and egg mix, I stirred through grated pumpkin, apple and organic raisins and poured it all into a lined loaf tin (I used a 24cm x 13.5cm tin).
45 mins in the oven, then it’s ready to eat as soon as it’s out! I mean, normal people would probably wait for it to cool, but we couldn’t wait. As soon as I finished taking photos, we dug in while it was still nice and warm! (Don’t forget to spread a little organic butter onto it too – YUM!).
Another delicious way to have them is warmed up, spread with peanut butter and topped with banana slices, which is how I’ve been eating it for breakfast this week!
I hope you enjoy the recipe! And remember that if you end up making this recipe yourself, please take a photo, as I’d love to see your recreation of it!! Feel free to post it on my Facebook page or if you’re posting it on Instagram, tag me and add #onedishaway (that part is important, sometimes I get influxes of notifications at a time and I miss it, and the hashtag lets me scroll through and find it later on). Don’t have social media? Email me your creations to email@example.com. I would love to share your snaps right here on the blog! :)
Questions for you!
- What’s your favourite pumpkin or apple related dish? We’re going to be getting plenty of them now that they’re both in season. Would love your suggestions!
- What’s your favourite natural sweetener? I love local, organic honey, blackstrap molasses, coconut sugar (when we can fit it into our budget!) and now muscovado sugar!
- 3 cups oat flour*
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 3 medium eggs (preferably free range/organic)
- 3 tablespoons coconut oil**
- 3 tablespoons dark muscovado sugar***
- 1 cup grated apple
- 1 cup grated pumpkin
- 1/4 cup raisins
- Pre-heat the oven to 180 degrees celsius.
- Combine all dry ingredients in a large mixing bowl.
- In a separate bowl, lightly whisk together the wet ingredients.
- Make a well in the centre of the dry ingredients and pour the wet mix in.
- Fold and stir until well combined.
- Add the apple, pumpkin and raisins and gently fold until mixed through.
- Pour mix into a lined loaf tin (mine was 24cm x 13.5cm).
- Bake in the middle rack of the oven for 45mins. A skewer inserted into the middle should come out clean.
- Best served warm topped with butter, or spread with peanut butter and topped with sliced banana!
- *Make you own by putting 3 cups of rolled/quick oats into a blender and pulsing for 5-10 seconds until it reaches a flour consistency.
- **Feel free to substitute with olive oil if you don't have coconut oil.
- ***Feel free to substitute with other sweetener of choice.