Blueberry & Zucchini oatmeal bread

 

 

This is what happens when I stand in front of my fridge in the evening, looking for inspiration for my next recipe, and I see a beautiful zucchini just chilling there, all alone, somewhere between the romaine lettuce heads and a bag of carrots. It must have slipped my radar when I made my Indian inspired stir-fry the either night. But now, it’s staring back at me and I know I want to cook something with it, but I can’t figure out what exactly. I didn’t have enough to make zoodles for everyone, and it would have been pretty selfish of me to make zoodles just for myself. I could have chopped it and add it to a salad as is, but I wanted to do something with it. Since my fridge had provided me with limited inspiration, I looked into the freezer and saw a bag of frozen organic wild blueberries. Yup. There was the last little bit of inspiration I needed. I was going to make a blueberry & zucchini bread for breakfast the next morning!

Excellent idea I thought!

And an excellent breakfast it turned out to be. The loaf was gone in no time. I didn’t even have time to take out the coconut yogurt or the stewed apples I intended to serve it with. My toddler was begging for more while his mouth was still full and my husband was slicing pieces as he was eating them. Now that’s a winner in my book! Luckily, I was able to steal a piece (a large piece I must admit) for myself and I enjoyed every last bite with a hot cup of coffee.

This loaf has all you need to start your day off right: it’s got fruits, it’s got vegetables, it’s got whole grains and it’s got protein and some wholesome tasty fat. Pretty much all the good food groups are represented here. And did I mention it’s super moist and decadent tasting. You almost feel naughty eating it but you don’t because the ingredients are so good for you!

One of the ingredients I almost always add to a breakfast loaf is oatmeal. I’ve enjoyed eating oatmeal since I was a little kid. Ok, in all honesty, I didn’t enjoy it at all when I was a kid but nonetheless, I ate it every Tuesdays and Thursdays without fail. And my parents gave it to me for good reasons.

According to Adda Bjarnadottir, MS and Hrefna Palsdottir, MS over at healtline.com, oats are a very good source of fiber, especially beta-glucan (which provides us with digestive benefits), and are high in vitamins, minerals and antioxidants. Half a cup (78 grams) of dry oats contains:

  • Manganese: 191% of the RDI
  • Phosphorus: 41% of the RDI
  • Magnesium: 34% of the RDI
  • Copper: 24% of the RDI
  • Iron: 20% of the RDI
  • Zinc: 20% of the RDI
  • Folate: 11% of the RDI
  • Vitamin B1 (thiamin): 39% of the RDI
  • Vitamin B5 (pantothenic acid): 10% of the RDI
  • Smaller amounts of calcium, potassium, vitamin B6 (pyridoxine) and vitamin B3 (niacin)

Oats are also the only source of a unique group of antioxidants called avenanthramides, believed to have protective effects against heart disease.

So yes, oats are a good thing to add to your diet. Even when I’m having a lower carb day, I include oatmeal either in my breakfast or as a snack. It provides me with sustained energy and leaves me feeling satiated, which is not something I can say about fruits which give me an immediate energy rush upon eating but then leave me hungry and lethargic shortly after. So to make sure I have good energy throughout my morning, I mix my fruits with my oatmeal: winner combination!

I hope you enjoy this loaf as much as my family did. Leave me a comment and let me know  if you ate it as is or if you enjoyed it topped with some whipped coconut cream or some home made jam.

Blueberry & Zucchini oatmeal bread
Prep time:
Cook time:
Total time:
Serves: 8 portions
This breakfast loaf is perfect to make the night before and keeps well at room temperature overnight. It makes for easy mornings, which we could all use a little more of. I made this recipe gluten free using Bob’s Red Mill GF flour mix but I’ve also made this bread with whole wheat flour and it turned out amazing. Also this bread is not very sweet. I didn’t feel the need to add too much agave nectar as the blueberries add natural sweetness.
Ingredients
  • 1 Tbs ground chia seeds
  • 3 Tbs water
  • 1/2 Cup agave nectar
  • 1/3 Cup coconut oil + 1 tsp for greasing
  • 2 tsp vanilla extract
  • 1 1/2 Cup gluten free flour mix (I use Bob’s Red Mill)
  • 1/2 Cup rolled oats (I used Quaker GF rolled oats _ not instant oats)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 Cup zucchini, shredded (do not wring out)
  • 1 Cup frozen bluberries
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a loaf pan with the teaspoon of coconut oil.
  3. In a small bowl, combine the ground chia seeds and the water. Set aside for at least 5 mins.
  4. In the meantime, in a microwave safe bowl, melt the 1/3 Cup of coconut oil.
  5. Add the agave nectar to the melted coconut oil and mix well with a small whisk.
  6. Add the vanilla extract and set aside.
  7. In a larger mixing bowl, combine the flour, oats, baking powder, baking soda and salt.
  8. Add the chia egg to the coconut oil mixture and stir to combine.
  9. Add the wet ingredients to the dry ones and stir to combine.
  10. Add the zucchini and the blueberries.
  11. Gently stir to mix everything together.
  12. Pour into the greased loaf pan and bake for 50 to 60 minutes. Mine was done in 60 minutes but I’ve bake it at my parent’s house and it was done in 50 minutes. So check after 50 minutes and add time accordingly.

 

Sweet Lentil Beet Loaf

As I’m sitting here, in the kitchen, in front of my computer, getting ready to type this post, I can’t help but notice that it is only 8pm and it is completely dark outside. Not only is it completely dark outisde, as in, if no lights are turned on in the house you will hit your big toe on something, but the air is cool. It’s got that breezy, cool, humid feel of…Fall. Yes, there, I said it, it feels like Fall. And I’m totally loving it! Now don’t get me wrong, I adore summer. I love to wake up early to enjoy the warm sunrise and feast on all the magnificent fruits and vegetables the season allows to harvest. I worship the hot sun and look forward to BBQs around the pool and the endless ways to be active outdoors. I cherish it all, especially because here in Montreal, summers seem very short. But Fall has always been my favourite season. There’s something about the crisp morning air, the changing colours of the leafs and of course, football!

During the summer, I rather not spend a lot of time in the kitchen or indoors for that matter. Hence, there is a lot less baking and labour intensive meals being prepared. Summer is the time when I want to give my oven a well deserved break. Bring on all the delicious raw fruits and vegetables or anything that can be grilled on a BBQ. But when Fall arrives, I happily nestle back into my kitchen, well rested and ready to prepare heart warming meals that spread their delicious aroma around the house.

This recipe is exactly that. A heart warming hearty meal that lovingly bakes in the oven for at least 45-50 mins and makes your house smell oh so so good! The best part is, other then a few extra steps, like grating beets and turnips, everything is tossed into one bowl, mixed around with your hands and patted down into a loaf pan. I also used canned lentils for this recipe. Truth be told, I used to always buy dry beans in bulk and soak/cook them when needed, but being a busy working mom with a 1 year old, I’m just short on time and will take whatever shortcut I can. But feel free to substitute freshly cooked lentils.

Another thing I love about this this loaf, is that it’s hearty and already loaded with vegetables so you don’t have to fuss over the side dish. You can serve it with a nice mixed green salad or like I did, with some lemon and garlic rapini that I roasted in the oven during the last 10 mins of baking. This loaf is also really good served cold. I’ve used the leftovers in a sandwich with some mixed sprouts, vegan mayonnaise and juicy tomatoes. It makes a great lunch you can easily pack for yourself or for your kids.

I truly hope you’ll enjoy this loaf and let me know what side you served it with!

xx

Sweet Lentil Beet Loaf
Prep time:
Cook time:
Total time:
Serves: 8
This hearty lentil loaf is sure to be a family favourite. The beets and turnips lend their sweet taste to the loaf but can’t easily be detected, so it’s perfect for picky eaters. I choose not to glaze the loaf, as is commonly seen in other recipes. I personally like a nice crispy crust on top of my loaf so I serve it with a sauce on the side. Here, I’ve served it with a mixture of Dijon mustard, vegan mayonnaise, fresh cilantro and a tablespoon of lime juice.
Ingredients
  • 2 X 14oz cans of brown lentils
  • 3 Tbs ground chia seeds
  • 6 Tbs water
  • 1 tsp olive oil
  • 2 garlic gloves, diced
  • 1 small onion, diced
  • 2/3 cup grated raw beets
  • 1 cup grated raw turnips
  • 3/4 cup instant oats
  • 1/2 cup oat bran
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • Himalayan pink salt and pepper to taste.
Instructions
  1. Preheat the oven at 375 degrees.
  2. In a small bowl, combine the ground chia seeds and water. Stir with a small whisk or fork and set aside for at least 5 minutes.
  3. In a sauce pan, heat the olive oil on medium-high heat and add the garlic, onion and spices. Cook until the onions are translucent and the spices are fragrant. Be careful not to scorch the garlic or spices so stir frequently.
  4. Drain and rinse the canned lentils and add to a mixing bowl. With a fork, mash approximately half of the lentils. No need to be precise but do keep some whole.
  5. To the mixing bowl, add the onion, garlic and spice mixture, the grated beets and turnips, the oats and oat bran and the chia mixture.
  6. Taste and add salt and pepper.
  7. Coat a loaf pan with coconut oil spray or line with parchment paper and pour the lentil mixture.
  8. Pat down to make an even loaf.
  9. Pop in the oven and check after 45 min if a nice crust has formed on top. If still too spongy to the touch, ass another 5 mins.