'Use It All' Loaf
This recipe is from the wonderful cookbook, Use It All, authored by Alex Elliot-Howery and Jaimee Edwards of the Cornersmith food community in Sydney. It's full of wonderful tips on seasonal eating in Australia and recipes to reduce food waste in the kitchen.
This tea loaf is designed as template for anyone to throw all your left over fruits or veggies in! They provide great recommendations on what combinations of fruit and veg to put in, and also recommend avoiding over-ripe fruit as it will make the load too wet.
- 1 cup self-raising flour
- 1/4 tsp bicarb soda
- 1/4 tsp salt
- 1 tsp ground spice (i.e. cinnamon, ginger, nutmeg, allspice)
- 2 eggs
- 1/2 cup caster or raw sugar
- 150ml sunflower or good-quality vegetable oil
- 300g grated fruit or vegetables (i.e. apple, pear, carrot, pumpkin, beetroot, zucchini)
- 75g pantry strays, plus extra to top (i.e. choc chips, dried fruits, nuts, seeds or combination)
- Preheat the oven to 180. Line the base of a 23 cm loaf tin with baking paper.
- Whisk the flour, bicarb, salt and ground spice in a large bowl.
- Using electric beaters, beat the eggs and sugar until pale, think and frothy.
- Slowly add te oil and continue to beat for a few more minutes until smooth and well combined. Add the grated fruit or vegetables and stir to combine.
- Fold the wet mixture into the dry mix, adding your choice of pantry strays. Pour the batter into the prepared tin and scatter a few extra nuts or seeds over the top.
- Bake for 50-60 minutes or until a skewer inserted in the centre of the loaf comes out clean. Leave to cool a little before turning out of the tin onto a wire rack to cool.
- This loaf will last, well wrapped, for up to 1 week.
Combinations we (Cornersmith) like:
- Pumpkin, apple, ground ginger and pepitas
- Beetroot, pear, allspice and choc chip
- Zucchini, apple and hazelnut
Leave a comment
Comments will be approved before showing up.