ZUCCHINI BREAD

SERVES 1 10-INCH (25cm)LOAF

1 large or 2 small zucchini

1 small carrot

2 1/2 oz. (75g) macadamia nuts

2 cups (225g) all-purpose flour

pinch of sea salt

pinch of ground cinnamon

1 tsp. baking powder

1/2 cup (80 g) granulated sugar

juice of 1/2 lemon

vegan margarine, for the pan

SPECIAL EQUIPMENT

10 inch (25cm) long loaf pan

NUTRITIONAL VALUES

Calories: 1918kcal
Fat: 75.1g (12g S.Fat)
Carbs: 294.4g
Protein: 30.6g
Sugar: 112g
Sodium: 504mg

METHOD

Grate the carrot and zucchini. In a mixing bowl, combine the nuts, flour, salt, cinnamon, baking powder, sugar, and lemon juice. Stir in the zucchini and carrot, followed by 2/3 cup (150ml) water, until everything is evenly combined. Allow the mixture to rise for about 30 minutes, covered.

Preheat the oven to 180°C/350°F. Grease the pan, pour in the mixture, and bake for about 1 hour in the lower third of the oven. Insert a wooden toothpick into the centre of the loaf to check for doneness. If no mixture sticks to it when you pull it out, the bread is done; if it does, bake it for a few minutes longer, then test again. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

PANZANELLA – ITALIAN BREAD SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

5 slices of French baguette

8 tbsp. extra virgin olive oil

1/2 small cucumber

5 cherry tomatoes

2 green onions

3–4 sprigs of basil

2 tbsp. balsamic vinegar

squeeze of lemon juice

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 791kcal
Fat: 58.3g (8.5g S.Fat)
Carbs: 62.3g
Protein: 13.1g
Sugar: 13.3g
Sodium: 540mg

METHOD

Preheat the oven to the highest setting. Place the baguette slices in a bowl and cut them into bite-sized cubes. Mix in 4 tbsp. of the oil with your hands.

Spread the bread out on a baking sheet lined with parchment paper. Bake for 10 minutes in the centre of the oven, or until crisp (keep an eye on it, as you do not want it to burn). Allow to cool after removing from the oven.

In the meantime, cut the cucumber into bite-sized chunks. Cut the tomatoes in half. Trim the green onions and cut them into rings. Remove the basil leaves and shred them. Combine the cucumber, tomatoes, green onions, basil, and bread cubes.

To make the dressing, whisk together the remaining oil, vinegar, lemon juice, salt, and pepper. Transport the dressing and salad separately and, ideally, combine them 20 minutes before serving to allow the bread to absorb the dressing.