Nuts and Seeds

NUTS AND SEEDS
Rice and Beans
A vegan food blog, a continuation of fairestfeed.blogspot.com.

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Rhubarb banana bread with blueberries (sugar-free)
I made this recipe for my partner who is diabetic - using agave and including some non-wheat flours keeps this loaf’s glycemic index down without sacrificing the sweet flavour. The rhubarb acts as an egg replacement and reacts superbly with the baking soda giving a good amount of lift and keeping the loaf light yet moist. To stew the rhubarb, simple place cleaned, chopped rhubarb stems in a pot with a small amount of water. Cover and let simmer, stirring regularly to break it up. It’s ready once it’s turned to mush. Prepare the rhubarb ahead of time. Any left over can be added to muffins or eaten warm with agave, custard or with muesli.
Makes one loaf1/2 cup margarine1/3 cup agave nectar3 very ripe bananas, mashed1/2 cup stewed rhubarb 1 1/2 cups plain flour1/4 cup oat bran1/4 cup desiccated coconut1 tsp baking sodapinch of salthandful of fresh blueberries (or other berry or nuts)
Preheat the oven to 180C and grease your loaf pan.In a large bowl blend together the marg and agave. Next add the bananas and rhubarb. Fold in the dry ingredients and mix until just combined. Gently fold in the blueberries. Scrape the batter into your pan and back for an hour or until a skewer inserted into the middle comes out clean. Let the loaf rest for 5 minutes before turning out and cooling on a wire rack. Store in an airtight container.

Orange and blueberry cake.
I love making recipes from celebrity chef-endorsed supermarket food magazines vegan.
2 cups self-raising flour1 1/3 cups caster sugar2 tbs ground flax seeds (mixed with 6 tbs water in a screw top jar)3/4 cup rice milkrind and juice of one orange130g non-dairy margarine, melted (or 130ml oil)handful of fresh or frozen blueberries
Preheat the oven to 180C and grease a 20cm deep cake tin.In a large mixing bowl, combine the flour and sugar. Add the milk, flax liquid, rind, juice and melted marg. Mix well and spoon into the cake tin.Scatter the blueberries over the top of the cake and bake for 30 minutes or until a skewer inserted into the centre comes out clean.(Towards the end of the baking time I sprinkled over some flaked almonds.)Cool in the pan for 10 minutes before turning out onto a wire rack.