Pumpkin, White Bean and Sage Loaf

with 3 Comments
Pumpkin, Butter Bean and Sage Loaf

We are all inspired by somebody, especially when we are talking about food. Right now one of my favourite chefs is Amy Chaplin, who has an amazing book out called Whole Food Cooking Every Day. It’s packed full of recipes that are free of gluten, dairy and refined sugar, and so far what I have tried has been delicious. Her gluten free loaves are what have taken my interest the most so far. Many years ago when I was working in the vegan restaurant we did a Sunday brunch once a month and I always had a ‘superfood bread’ on the menu, that was very popular. I have always continued to make the gluten free loaf, full of nuts, oats, seeds and herbs and now Amy Chaplin has introduced me to new ways using other grains such as rice or buckwheat, and also vegetables such as beetroot.

Inspired by her recipes I wanted to create a wintery protein loaf and this is it. Grated butternut pumpkin, jumbo butter beans and sage. It’s a very moist loaf, that makes a great bread substitute, it shouldn’t, however, be directly compared to bread. It can never be anything like a loaf of bread. They are two completely different things. But, if you are looking for a gluten free alternative for sandwiches, a tasty side to soups and salads, or just fancy something different, this is it! It will keep for up to a week, but best in the fridge. I slice it up and keep it in the freezer, and just reheat as required.

Makes one large loaf


Ingredients

250 g Brown Wholegrain Rice, White Rice would also work too

150 g Dried Butter Beans

100 g Rolled Oats, ground to a flour consistency

100 g Pumpkin Seeds, ground

200 ml Water

4 Tbsp Psyllium Husks

1 Tbsp Baking Powder

4 Tbsp Olive Oil

1/2 Tsp Salt

400 g Butternut Squash, peeled and grated

8 Sage Leaves, finely chopped

Black Pepper

Handful of Pumpkin Seeds



Method

Soak the rice and butter beans in plenty of cold water over night.

The next day: Preheat the oven to 175 °C and line a loaf tin about 30 cm by 11 cm. Drain the rice and beans, then mix in a good blender with 200 ml water until you have a rough paste. Add the rice – bean paste plus all of the remaining ingredients to a bowl, mix well, and season with freshly ground black pepper. Pour into the loaf tin, spread out evenly and sprinkle with a handful of pumpkin seeds. Bake in the oven for 1 1/2 hours until golden and crusty on top and the sides are pulling away from the edge of the tin. Allow to cool completely before slicing.

If you made this recipe, share your images with me over Instagram, and I love reading your comments below!


3 Responses

  1. Mrs Ann Whiteway
    | Reply

    Sounds yummy 😋

    • Hannah
      | Reply

      Thanks 🙂

  2. Sheila
    | Reply

    I made this loaf at the weekend, moist and tasty. You definitely need a food processor to make this!

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