Forever Nuts Loaf + A Challenge
The other day I was in a Davids Tea in downtown Kingston. They had a great deal where if you bought two tins of tea you would get the third one free. I’m a big tea fan so this deal was pretty great for me. I spent about thirty minutes sniffing all the different tea testers and reading the ingredients labels to decide which three teas I wanted the most. Enter Forever Nuts. If you have ever tried this tea before you’ll know what I mean when I say that it is quite possibly the warmest and most delicious smelling tea I’ve ever come across. Since returning home from my weekend in Kingston I have been determined to take the delicious smell of Forever Nuts and convert it into a loaf of some form with that same delightful flavour. The main ingredients of the tea are almonds, apples, cinnamon and beets. Currently my first loaf is baking away in the oven, fingers crossed that it turns out!
And now for the “challenge” that I mentioned in the title of this post. This year I have taken on the task of cooking through a cookbook over the course of this year. After much contemplation and a lot of input from my friends and family I have decided to cook through Laura Wright’s The First Mess Cookbook. What I find most appealing about this book is that the recipes are very approachable but also very tasty. I also like that Laura, the author, is a Canadian like me. So far I have cooked a few recipes out of the book, including deluxe chocolate cupcakes and vegan caramel. Tonight I’m going to a dinner party at my aunt’s house and have been left in charge of preparing “vegan-friendly” food, so I will be diving deeper into Laura’s book this evening.
I’ll keep you all posted on my cookbook adventure.
Forever Nuts Loaf
- 2 Tablespoons chia seeds
- 1 cup grated beet (approx. 1 large)
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 1/2 cup almond milk
- 1 cup almond meal
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups apples, peeled and chopped
- 1/4 cup almonds, roughly chopped (optional)
- 1/2 small apple, thinly sliced
Preheat oven to 350ºF and line a loaf pan with parchment.
In a small bowl combine the chia with 6 tablespoons of water, set aside to gel.
Meanwhile, grate the beet. Combine the grated beet, oil, sugar, vanilla and almond milk in a small mixing bowl, stir well. Once the chia has gelled mix it into the wet mixture.
In another bowl combine all the dry ingredients, then mix into the wet mix.
Fold the apples into the batter. Transfer the batter into the prepared loaf pan. Thinly slice the remaining apple and place it on top of the loaf. Brush the apples with oil and sprinkle the chopped almonds on, if using.
Bake for 50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Allow to cool for 10-15 minutes before removing from the pan.