Amaranth flakes add a mild nutty flavour to baking and make a great substitution for a breakfast cereal. They contain protein and dietary fibre.
Courgette is a great vegetable that can be easily interchanged with carrot in cakes, loaves and muffins for an extra nutrient boost!
Errant courgettes that seem to grow into marrows overnight can also be used here – puree them, measure and then freeze for using in baking during the rest of the year.
- 3 Pams Free Range Eggs
- 3/4 cup lightly packed Pams Brown Sugar
- 3/4 cup Pams Raw Sugar
- 1 cup Pams Rice Bran Oil
- 2 cups finely chopped courgettes (do this in a food processor for quick chopping!)
- 1 ¼ cup Pams Superfoods Amaranth Flakes
- 1 ¼ cup Pams Pure Plain Flour
- ¼ cup Pams Superfoods Ground LSA
- 3 teaspoons Pams Cinnamon
- 1 teaspoon salt
- 1 teaspoon Pams Finest Vanilla Extract
- 1 teaspoon Pams Baking Soda
- 1 teaspoon Pams Baking Powder
- 70g pack Pams Walnut Pieces
- Preheat the oven to 160°C and line a large loaf tin (approximately 30cm long) with baking paper. Alternatively, you can use 2 smaller loaf tins.
- In a mixing bowl beat the eggs and sugars until pale and creamy.
- Mix in the oil and then the remaining ingredients.
- Pour the mixture into the prepared loaf tin(s) and bake for 30 minutes before increasing the heat to 180°C and baking a further 30 minutes, or a skewer inserted in the loaf comes out clean.
- Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
- Store in an airtight container.