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.

Recipe:

  • 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

INSTRUCTIONS

  1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
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Impulse Tempeh