Vegan Beetroot, Pumpkin and Walnut Bread
A delicious and healthy Vegan Beetroot, Pumpkin and Walnut Bread loaf filled with goodness and mouthwatering with a spread of nut butter.
Vegan Beetroot, Pumpkin and Walnut Bread A delicious and healthy Vegan Beetroot, Pumpkin and Walnut Bread loaf filled with goodness and mouthwatering with a spread of nut butter. |
| Servings | Prep Time |
| 8servings | 55minutes (including rise time) |
| Cook Time |
| 40min |
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Ingredients
- 2.5cups whole wheat flour
- 10gr instant dry yeast
- 1teaspoon salt
- 40gr walnutschopped and roasted
- 50gr pumpkin seedschopped and roasted
- 1teaspoon dried mixed herbs
- 1cup almond milkfor vegan buttermilk
- 3teaspoons fresh lemon juice
- 1cup grated beet
- 3/4cup mashed pumpkin
- 1/2cup warm water
- 3tablespoons maple syrup
- pumpkin seedsfor topping
Instructions
- In a large mixing bowl, mix the dry ingredients together and mix through – flour, yeast, salt, walnuts, pumpkin seeds, and dried herbs. Set aside.
- Before the wet ingredients are mixed together, combine the almond milk with lemon juice and leave to stand for 10 minutes to create the vegan buttermilk.
- In another mixing bowl, combine the wet ingredients – the grated beet, mashed pumpkin, warm water, vegan buttermilk, and maple syrup.
- Add the wet ingredients to the dry ingredients. Mix.
- Knead the dough on a floured surface until soft and springy.
- Place in a lightly oiled bowl and cover with clingwrap. Place the dough in a warm spot and allow to rise double it’s size.
- Prepare a standard loaf tin with non stick spray or line it with baking paper.
- Transfer the bread dough to the loaf tin and press the bread dough lightly in the tin. Sprinkle with pumpkin seeds and bake at 180 degrees Celsius for 40 minutes or until a tester comes out clean.
- Keep the loaf in the fridge for up to a week. Great toasted with a spread of nut butter.