January 19, 2012

Ginger, carrot and walnut loaf


Ginger, carrot and walnut loaf

One of my favourite food hero's has got to be Patrick Holford (sorry Jamie!).  If you don't know who he is, he's a nutritionist who's written a few books on how to eat for good health.  I have a few of his books and every time I open one up I discover something interesting about the food we eat today and what we should be eating.  Recently my doctor told me that I “may have” a dairy allergy and I should try going completely dairy-free for a while and see how that makes me feel.  Well, dairy-free is not a good word for a Greek – how could I live without Greek yoghurt, halloumi, feta, not to mention all the other delicious dairy foods out there?


So I’m giving it a go for two weeks starting from today.  It also prompted me to pull out all my Patrick Holford books and re-read them.  He has some lovely recipes and ideas for healthy cooking in his books, including this one – a moist and delicious Ginger, Carrot and Walnut Loaf, which is also low GI and dairy free.  

I mostly followed the recipe except that I left out 100g stem ginger in syrup (drained and chopped) which I didn’t have, and added a few dried berries.  If you’re a serious ginger fan, you’d probably want to leave in the stem ginger.  For those with a sweet tooth, this loaf is not very sweet, however the warm ginger and cinnamon spices make up for the reduced sugar.

Enjoy as a tea time treat.  Happy baking!

Fresh out the oven

Makes one loaf
1 2/3 cup plain wholemeal flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
2 large carrots, peeled and grated
150ml olive oil (not extra virgin)
1/2 cup soft brown sugar
1/4 cup dried berries
2 large free-range eggs, lightly beaten
100g walnuts, chopped

Preheat the oven to 150C/300F/Gas 2 and line a 2lb loaf tin with parchment paper.   

Place the flour, bicarbonate of soda, ginger and cinnamon in a bowl and stir with a whisk to combine and smooth out any clumpy bits in the flour.  Add the remaining ingredients and mix well until combined.   

Pour into the prepared loaf tin and bake in the oven for about 1 hour or until a skewer inserted into the loaf comes out clean.  Cool on a wire rack.