Where Do You Get Your Protein? Yeasted Pumpkin Seed Fruit Loaf.

P1020593

The predictable question. After 18 years as a vegetarian, I am still plagued by this sequence of words on a regular basis. It’s actually quite shocking to think how little people know about sources of nutrition – especially those in the health professions. This was the case in the days of dairy, let alone nowadays of strict vegan.

P1020578

So, when Indigo herbs sent me a selection of their new vegan protein range, I thought it a great opportunity to do a series of recipes high in protein and do a nutritional comparison with a similar recipe that includes the conventional non vegan ingredients.

P1020590

First up is a lovely fruit loaf which is wonderful spread with jam or vegan butter and makes delicious toast. The recipe comes in with a whopping 75.3g plant based protein compared to 60.9g in a dairy and egg rich version of the same base recipe. That’s 7.5g per serving of this bread! It’s the perfect fuel for a busy day ahead and the pumpkin seed protein powder is a wonderful addition to everything from smoothies to salad dressings to a breakfast oats topping, giving your meals an extra boost of healing protein and delicious flavour.

P1020583

I made this in my Froothie blender which kneaded it to perfection in just seconds but you can make it by hand or in a stand mixer or bread machine. Don’t miss the amazing giveaway to win your very own brand new super high speed blender here!

P1020587

Ingredients: Serves 10

  • 2 3/4 cups (412g) bread flour
  • 1/4 cup (40g) pumpkin seed protein powder (or ground pumpkin seeds)
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1 tsp ground ginger
  • 4 tsp instant dried yeast
  • 1/2 tsp sea salt
  • 1 orange
  • 3/4 cup (120g) dried mixed fruit
  • 3 tbsp chickpea brine (liquid from a can of unsalted chickpeas or other beans)
  • warm water
  • 4 tsp maple syrup or other sugar
  • 1 tbsp oil from the top of a jar of pumpkin seed butter (or other vegetable oil)
  • 1 tbsp pearl or demerara sugar (optional)

IMG_4766

Method:

  1. Whisk together dry ingredients – flour, pumpkin seed protein powder, spices, yeast and salt and the zest of the orange. Make a well in the ingredients. Set aside.
  2. Add the fruit to a bowl and squeeze over the juice, leave to soak for at least 30 minutes then drain and reserve the juice.
  3. Add the reserved juice to a measuring jug then add the chickpea brine then enough warm water to bring it to 250ml/1 cup. Stir in the maple syrup and oil then add to the dry ingredients and use clean hands or a wooden spoon to bring it together into a dough then work in the fruit. Knead for 5-10 minutes by hand or machine until the dough is smooth and supple and stretchy. The dough should be soft but not sticky or dry – add water or flour a teaspoon at a time to adjust if necessary.
  4. Cover the bowl with a clean tea towel and leave to rest in a warm place for 30-60 minutes or until double in size. Knock back the dough and place it inside a 2lb greased loaf pan and again cover and leave to rise for another 20-30 minutes.
  5. Heat the oven to 180’c/350’f and brush the loaf with soya milk and sprinkle with sugar if using then bake for 20-30 minutes or until the bread sounds hollow when knocked on the base. Leave to cool slightly then serve sliced warm or at room temperature and toasted in the following days.
Vegan Fruit Bread

Vegan Fruit Bread

Traditional non-vegan Fruit Loaf.

Traditional non-vegan Fruit Loaf.

SPECIAL READER OFFER: EXTRA 2 YEARS WARRANTY WHEN YOU BUY AN OPTIMUM APPLIANCE THROUGH BUNNY KITCHEN! ENTER CODE ‘Special Ambassador Offer’ AT CHECKOUT.

Disclaimer: I am a Froothie Ambassador, and as such any purchase made through Bunny Kitchen results in a small commission paid to me to fund my website and blogging activities however it does not affect you or your purchase in any way. To purchase a Optimum 9200, please click here or to purchase any other product, click here.

signature join-me-on-facebooktwitter_followinstagram-logo1-300x150follow-me-on-pinterest
Advertisements
This entry was posted in vegan and tagged , , , , , , , , , , , . Bookmark the permalink.

5 Responses to Where Do You Get Your Protein? Yeasted Pumpkin Seed Fruit Loaf.

  1. Pamplemousse says:

    I am still somewhat baffled when someone asks me where I get my protein as a vegetarian. I guess I take my knowledge for granted? This loaf looks delicious!

  2. Gorgeous loaf of bread, Poppy! I want to toast up a few slices and add more protein 😉 via peanut butter! (and I love the tea towel, hehe!) xoxo

    • Poppy says:

      I was waiting for you to comment on the tea towel 😉 I love them! Thank you ❤ Ooh yes, peanut butter would be amazing on it!

  3. Pingback: Festive Pecan Pie Smoothie and 5 Products to Help you Stay Healthy over Christmas | Bunny Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s