Courgette and Tempeh loaf
Making healthy meals is much cheaper not to mention easier if you cook in season, right now courgettes are in abundance so why not grab a couple and make this sugar free courgette and tempeh loaf.
- 200g tempeh, sliced and fried with a little soy sauce
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs or flax seed eggs (flax seed and water left to stand for a few minutes)
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated courgette (if your grated courgette is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups whole wheat flour
- Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
- Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the courgette, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.
- Slice your tempeh and fry for a few minutes on each side, add a little soy sauce for extra flavour, leave to cool for a few minutes.
- Pour the batter into your greased loaf pan, add a small bottom layer and then add your slices of tempeh, like you would a lasagne then add more batter and repeat and sprinkle lightly with additional cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.