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.
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.
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.
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!
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)
- 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.
- 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.
- 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.
- 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.
- 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.
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