Tuesday, 26 February 2013

Guest Post: Alex from In Vegetables We Trust's Breakfast Loaf Recipe!

At the last Deerly Beloved Vegan Meet Up I got chatting the the lovely Alex of In Vegetables We Trust and we decided to do a guest post on each others blogs! Alex's blog is amazing, full of inspiring dishes and it's so great to chat to someone who gets so excited about baking ingredients and food as much as me! So here is Alex's yummy Breakfast Loaf which includes my favourite ever fruit Blood Oranges plus yummy cranberries, cinnamon and quinoa flakes for a protein kick! I cannot wait to make this! Thanks Alex! X

A tasty sweet and healthy start to the day. Lovely toasted with vegan margarine or fruit spread. If you cant find quinoa flakes rolled oats will work just as well. as vegans we all know how awesome quinoa is. I buy fair trade quinoa to avoid that awkward "yeah but quinoa is evil for the farmers" speech and also well I buy fairtrade where ever I can afford it anyway, give me warm fuzzy feelings of niceness. This loaf is also makes the most luscious vegan french toast topped with fresh berries and pairs well with marmalade. This recipe makes 2 loaves. 

2 1/4 cups plain strong white organic bread flour, plus extra for dusting surfaces3/4 cup quinoa flakes, pulsed in a food processor1/4 cup quinoa flakes1/2 cup dried cranberries1/2 cup flame raisins1 tbsp ground cinamonthe zest of 3 blood oranges3/4 cup blood orange juice (about 3 oranges)1/2 cup  tepid almond milk, plus extra for glazing loafs1 sachet of fast action dried yeast1 tbsp agave syrup2 tbsp melted vegan margarine

Whisk the yeast into the tepid almond milk with the agave and set aside for a few minutes. In a mixing bowl stir together the dry ingredients and the orange zest, make a well in the center add all the ingredients to the bowl and stir together well for about 4 minutes, the dough will be quite wet. Turn the dough out onto a generously floured surface and knead in extra flour until you have a manageable dough. Knead for a few minutes more. Drizzle a little canola/rapeseed oil into a bowl a toss the dough gently round the bowl to coat in the oil. Cover with cling film and place somewhere warm for 1 1/2- 2 hours until doubled in size. Once the dough has risen to double the  size, half and gently knead into two loaf shapes and place into two lined loaf pans and allow to rise up for another 30 minutes. bake in a preheated oven at 200c/400f for 30-40 minutes until golden brown on the outside and cooked all the through. You can test the loaves by flipping upside down and tapping the bottoms, they should sound hollow. allow to cool before slicing. Makes lovely toast!

You can find out more about Alex's gorgeous recipes here: 

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