This recipe for Courgette & Nut loaf is great for menopausal women because it adds fibre for gut health, omega 3 to support inflammation, vitamin B6 to support the immune system, Vitamin E for skin, anti-oxidants to fight free radicals and keep our cells healthy, potassium for heart health, magnesium for energy and sleep, and vitamin C for our immune system.
The key to this recipe is to ensure the courgettes are well drained and all the excess juice is squeezed out.
A great healthy alternative to a traditional cake. It is still sweet to taste and keeps for 3 days in the fridge.
Ingredients
60g Nuts
(20g walnuts, 20g Brazil nuts, 20g sweet chestnuts or any mix you prefer)
125ml Oil, usually this is made with sunflower oil, but to reduce our omega 6 intake we have swapped this for a blend of rapeseed oil and olive oil. We suggest 25ml olive oil,(not too strong an oil) and 100g rapeseed oil.
250g courgettes
2 eggs
200g caster sugar
375g self-raising flour
1 teaspoon cinnamon
2lb (1kg) loaf tin
Method
Grease the loaf tin
Preheat oven to 180C/160C fan
Grate the courgettes.
Put the grated courgettes in a sieve and leave to drain for 30 minutes
In a mixing bowl beat the eggs with a hand blender until light and foamy. Add the oil and sugar and beat together.
Add the well drained courgetees (give them a press with the back of a spoon to squeeze out the last juices. Discard the juice.
Mix in the courgette with the egg mixture.
In another bowl put the flour and cinnamon.
Make a well and add the egg mixture, stir well.
Stir in the nuts.
Pour into the loaf tin.
Bake for approx. 50 minutes, until it is firm to the touch.
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