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Home / Waikato News / Lifestyle

Recipe: Wholefood abundance loaf

Olivia Moore
By Olivia Moore
nzme·
2 Jul, 2024 08:00 PM2 mins to read

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Try this delicious abundance loaf for a fabulous teatime treat. Photo / Olivia Moore - That Green Olive

Try this delicious abundance loaf for a fabulous teatime treat. Photo / Olivia Moore - That Green Olive

With no flour to be found, this wholefood-based loaf has a beautiful nutty flavour and texture.

It’s packed with fibre and nutrients, and is especially delicious toasted in the oven!

I use a good bit of apple cider vinegar, to mimic a sourdough-like flavour.

Make sure you let the loaf cool completely before slicing, to avoid any breakages.

Abundance Loaf

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Makes 1 loaf

Ingredients

● 100g almonds, toasted

● 100g buckwheat, roasted

● 75g oats

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● 50g sunflower seeds

● 50g flaxseeds

● 25g coconut flakes, lightly toasted

● 50g rice flour

● 2 tsp baking powder

● 1 ½ tsp salt

● 1 Tbsp apple cider vinegar

Method

1. Add the almonds, buckwheat, oats, sunflower seeds, flaxseeds and coconut flakes to a food processor and pulse until coarsely ground. Add rice flour, baking powder, salt and 400ml water, and blend to create a thick porridge consistency. Transfer to a large bowl and stir through the apple cider vinegar. Cover and leave on the bench for three hours to absorb.

2. Preheat oven to 140C fan bake. Line a loaf tin with baking paper. Pour the batter into the tin and smooth the top. Bake for 1 hour and 10 minutes, or the top is nicely browned and a knife inserted comes out clean.

3. Allow to cool completely in the tin, for about two hours. Gently remove and slice. Best served toasted.

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Olivia Moore and her Taupō business That Green Olive offer recipe development, food photography — in studio or on location — for restaurants and cafes, recipe video creation and social media content creation. Go to Olivia’s website for more recipes: www.thatgreenolive.com.

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