with black beans, sweet potato, quinoa, veggies and herbs
Ingredients:
- 1 1/2 cups quinoa flakes
- 2 steamed purple sweet potatoes (peeled), chopped into small pieces
- 400 grams black beans cooked and drained (or you can use canned – salt-free is recommended)
- 1/4 cup spring onion, finely chopped
- 1.5 cups of finely chopped raw broccoli or broccoli blended in a food processor
- 1 cup beetroot chopped into small pieces
- 150g chopped baby spinach
- 3 fresh celery sticks, thinly sliced (or 1 cup)
- 1 cup chopped curly parsley
- 150g or ½ cup chopped chestnuts (or whole pepitas)
- 1-2 cups vegetable stock
- 2 cups red lentil flour
- 1 teaspoon of garlic granules or powder
- 2 tablespoons dried Italian herb mix
- 1 tablespoon minced fresh sage (or 1½ teaspoons dried)
- 2 teaspoons minced fresh thyme (or 1 teaspoon dried)
- 1½ teaspoons minced fresh rosemary (or ¾ teaspoon dried)
- A pinch freshly ground black pepper
You will need:
– A large mixing bowl
– Food handling gloves, or potato masher if you do not like mixing by hand
– Non-stick baking paper
– A loaf pan (for baking bread)
– A baking tray
– A cooling rack
Instructions:
- Pre-heat oven to 180°C.
- To the large mixing bowl, add the quinoa flakes, sweet potatoes, and black beans before mashing with your gloved hands or with masher. You may wish to maintain a chunky texture.
- Add the broccoli, spring onion, baby spinach, celery, chestnuts, herbs, garlic and pepper and then mix again.
- Add the rest of the ingredients before mixing until combined, to your preferred texture. Depending on the moisture content of your veggies and beans you may need more flour or vegetable stock (or water) to get the mixture to the right consistency.
- Line your loaf pan with baking paper then fill with the mixture and place in the oven for 45 minutes or until brown. Using a skewer, check if it is cooked; it may require another 15-20 minutes of baking. The top should be crunchy/firm.
- Remove from oven and lift loaf out of pan to place upside-down on a flat baking tray (leaving the baking paper on) and bake for a further 30-45 minutes, until preferred firmness is achieved.
- Remove from oven and place loaf on a cooling rack to cool.
- Cut the loaf with a breadknife in slices and serve or store in an airtight container in the fridge for 3-5 days. Slices can be frozen and reheated in an air fryer, oven or toaster. Enjoy 🙂
