Aoife Carroll
Eat Well. Travel Far<br />est. 2013
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Nutty, Gluten Free Walnut & Sultana Bread

3/20/2014

1 Comment

 

PALEO, DAIRY FREE, GLUTEN FREE & SUGAR FREE

Ooooooh Mama Mia! Sweet, salty, nutty & savory all at the same time, this bread is addictive! Its packed with flavor and full of healthy fats as I used quite a variety of nuts in this recipe!
I made this bread to accompany my Roasted Cauliflower & Nutmeg Soup, and I highly recommend trying them both together because the flavors are just delicious. The sweetness of the sultanas in the bread really brings out a subtle sweetness in the soup and heightens the flavor of the aromatic nutty roasted cauliflower.
Wipe your mouth, I know its drooling!
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NUTRITIONAL INFORMATION

10 SLICES PER LOAF
Serving Size 54g(ONE SLICE)
Amount Per Serving
Calories 195

Calories from Fat 119
Total Fat 13.2g
Saturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 49mg
Sodium 38mg
Potassium 288mg
Total Carbohydrates 15.8g
Dietary Fiber 2.7g
Sugars 10.1g
Protein 6.7g
Vitamin A 1%•Vitamin C 1%Calcium 5%•Iron 7%


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INGREDIENTS


For 1 loaf you will need
1 cup of walnut flour
1/4 cup of almond flour
1/2 cup of cashew flour
1 tbs coconut flour
pinch of salt
6 dates
3 eggs
1 tsp baking powder
1/4 cup sultanas
1/2 cup of chopped dates

walnuts & flaked almonds to sprinkle on top
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METHOD

LINING YOUR BREAD TIN
This step is vital in most recipes that require greaseproof paper. How you line your tin can depend on the success of your bread or cake, even if you get the quantities of the ingredients perfect. If there are gaps the batter will spill out into the tin and will be next to impossible to remove cleanly and when you just shove greaseproof paper into your tin you can never get that clean finish on the sides of the cake or bread. I definitely think it is worth the extra 2 minutes to do it right.
STEP ONE
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Lay out the correct amount of greaseproof paper. Make sure you have enough that it will go all the up the sides of the tin but not too much so that you have loads of excess flapping all over the oven.
An easy way to see this is just place you tin in the centre of the greaseproof paper before you cut it. 
STEP TWO
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Place the tin in the middle of the greaseproof paper. With a scissors, cut in from the corners until you reach the edges of the tin.
STEP THREE
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Cut away the excess paper so that you don't have to try scrunch it all in the tin.
STEP FOUR
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Place the prepared greaseproof paper into your bread tin ensuring that there are no gaps or rips. Sometimes, depending on the size of the baking tin the paper does not sit into the base correctly, so just grease the tin with a little bit of olive oil or butter so it sticks.

And now, on to the baking.
Preheat the oven to 150 degrees celsius. 
Start by making your nut flours. This is simple. Add each nut type to the blender and blitz until it is a course flour consistency. The texture of the flour adds to this bread so don't be worrying about trying to get the nut flours finely ground.
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Add the walnut flour, almond flour, cashew flour, coconut flour, salt & baking powder to a medium sized mixing bowl. Stir so that the dry ingredients are well incorporated.
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In a blender add the dates and eggs, blitz until the date is like a pure and the egg is light in color and frothy. Add the wet ingredients to the dry ones and mix well.
Finally add the chopped walnuts and sultanas.
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Pour the batter into the prepared tin and sprinkle over the walnuts and diced almonds. Bake in the oven for 25 minutes. It should be golden brown on top and a skewer should come out clean when inserted.
Allow to cool slightly before removing from the tin.
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Serve with my Roasted Cauliflower & Nutmeg Soup. 
Enjoy! 
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1 Comment

Vegetable Lasagne

3/15/2014

0 Comments

 

PALEO, VEGAN, GLUTEN FREE & DAIRY FREE

After a long walk up Crome Wood in Enniskerry I was ravenous and was in need of something hearty before my long 9 hour shift in work and this did just the job. Packed with different vegetables and full of goodness this is the perfect meal to set you up for the day.
This portion is made for two, so double or treble if your cooking for more! 
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NUTRITIONAL VALUE

Serving Size 205g(1/2 OF RECIPE)
Amount Per Serving
Calories 263

Calories from Fat 173
Total Fat 19.2g
Saturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 95mg
Potassium 305mg
Total Carbohydrates 15.9g
Dietary Fiber 2.5g

Sugars 4.1g
Protein 8.6g
Vitamin A 7%•Vitamin C 33%Calcium 5%•Iron 23%


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INGREDIENTS

What you will need:

For the Layers:
3/4 of an aubergine
1 zucchini
1 portobello mushroom
handful of spinach

For the creamy cashew sauce:
1/2 cup of cashews soaked
salt
pepper
olive oil

For the tomato sauce
5 baby tomatoes
2 spring onions
1 clove of garlic
1/4 cup of tomato passata
salt
pepper
olive oil

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METHOD

Preheat the oven to 180 degrees celsius. 
Prepare the sauces first.
Soak the cashews for at least 3 hours prior to using. Drain off the water and add the cashews to a blender along with the salt, pepper and a glug of olive oil. 
Blitz until creamy and smooth. Set aside to use for later.

Rise out the blender. Add the tomatoes, passata, spring onion, garlic, salt, pepper & olive oil and blitz until you have a flavorful tomato sauce.
Next, heat a griddle pan on high eat. Pour a little bit of olive oil to cover. Slice the aubergine and zucchini in thin slices. You wont be able to fit everything on the griddle pan at once so chargrill the sliced aubergine and zucchini in batches.
Slice the portobello mushroom into thin pieces also, everything should be ready to assemble at this point.
Place a sheet of greaseproof paper on a baking tray. Start by placing 3 strips of the grilled zucchini as the base, then place 3 slices of the grilled aubergine on top. Next, spread the cashew cream and the tomato sauce over the aubergine, then place 3 slices of the portobello mushroom on top of the sauces, lastly comes the spinach and then start over with the zucchini again. 
Keep layering until all of the ingredients are used up, making sure to finish with the aubergine on top. 
Sprinkle with a final bit of salt and pepper and place in a preheated oven for 15 minutes(this is just to cook the mushroom and ensure everything is heated through).

Cut in half, serve & enjoy.
0 Comments
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