This juicy aromatic loaf is just a little tangy and packed with protein, anti-oxidants and vitamin C. It is made using whole grain spelt and kamut (also known as khorasan wheat). Spelt (my favourite for cakey things) is particularly high in protein and fibre, and both grains are rich in magnesium, maganese and iron—among other vitamins and trace minerals such as niacin and selenium. I wanted to try adding some kamut to my usual spelt for a change, and the results were tremendous!
As with all recipes on this site this one calls for whole grains (with the exception of those darn rice papers or spring roll pastries), is 100% animal-free and of course also cholesterol-free. Don’t be afraid to eat lots of it. This recipe calls for wild blueberries because they 1) taste better, and 2) are smaller, so I prefer baking with them. However, regular blueberries will do—they just may cause the loaf to crumble a bit due to their size.
1 9’ x 5’ loaf pan, greased (with coconut oil or margarine) or sprayed (I never use spray but if you do…)
3 ts. ground chia seeds
½ cup water
2 regular-sized oranges (organic preferred as you are using the rinds; if you can’t find organic, simply wash well and don’t be afraid to use dish soap, just don’t scrub off the good stuff).
1 cup of plain or unsweetened soy or almond milk
½ ts. lemon juice
½ cup grapeseed or other liquid vegetable oil of your choice
¾ cup evaporated cane syrup, or light Demerara sugar (you kcan use darker Muscavado, Demerara, etc., but will affect the loaf’s colour)
1 cup spelt flour
½ cup kamut (khorasan wheat) flour
2 ts. baking powder
½ ts. baking soda
¼ ts. sea salt
1 cup fresh or frozen wild blueberries (or conventional blueberries)
Preheat oven to bake at 350°F (177°C)
In a cup or mug soak ground chia seeds in water. Set aside.
Zest both oranges using a zester or the fine side of a cheese grater until there is about 1 tbs. (heaping) and set aside. If you like it zesty, add some more.
Juice both oranges into a medium-sized bowl. Stir in soy/almond milk and lemon juice (adds extra acidity) and set aside. The mixture should curdle.
Note: I find it easier to zest the oranges while whole and juice them afterwards, but you can do it the other way around if you choose.
In a medium bowl or large mixing cup stir together both flours, baking power, soda and salt.
To a large bowl add soaked chia seeds, curdled soy milk and sugar. Whisk until smooth.
Add oil slowly to the wet mixture as drizzles, and whip continuously.
And flour mix in parts, without over mixing. Use a wooden spoon or spatula and stir just until mixed well-blended.
Lightly fold in blueberries.
Turn the batter into the prepared pan, and smooth the top. Back for 45 – 55 min, until golden brown and a wooden toothpick comes out clean from the centre.
Allow to cool in pan on a rack for 20 min, before turning out onto rack completely.
Once cool, flip onto a plate, slice, and serve—on its own, with vegan cream cheese, margarine, or marmalade; as a desert topped with coconut cream and a side of coffee, tea, or desert wine; or as a healthy yet sinful breakfast or snack.
Can be stored in a sealed container, or on a plate / in the pan using a sealed bag (reused grocery bags work fine for this), on the counter for up to 3 days. Can also be frozen in a sealed container for about a year. I don’t suggest refrigerating.
However, considering how delicious this loaf is, I really don’t see storage being a problem.