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  • Geri Li

Savoury Courgette, Coriander & Caramelised Red Onion Loaf




I recently remembered my love for baking. It has been something I've shut away for many years out of my fear for eating all the deliciousness in one go 😬 (anyone else relate?!) However, I remember the joy it brings me, and decided I wanted to do a bit of experimenting with a savoury bake. It was challenging to find a courgette loaf made with gram flour. In fact, I didn't find one, which is why I invented one!

The flavours and textures in this loaf go together quite swimmingly, if I do say so my self!! The gram flour brings through a slight nuttiness, which is complemented by the sweetness of the caramelised red onions. A mellow hum creeps though from the coriander, which tickles the taste buds towards the end 🤗 The texture of the loaf is moist, has a slight doughiness, which is broken up by the crunch of the red onion. For me, eating this loaf brought a sense of comfort. Comfort tends to be related to doughy foods, but this loaf is unique, in the fact it feels light in the stomach compared to your regular doughy foods like wheat!

So, as we've gathered, gram flour is lighter on digestion then wheat flour, which is useful to bear in mind as we transition in to pitta season (summer). As the heat rises, our digestion naturally weakens, as blood moves from our core/digestive organs to our extremities/surface of the skin to help cool down. This means there is less blood in the digestive organs which is necessary for digestion to take place.






KEY INGREDIENT BREAK DOWN

Gram Flour - aka chickpea flour/besan flour. This flour is naturally gluten free, is high in protein and has a slight nuttiness to it. It is a lighter alternative to wheat which is seen as a heavy food in Ayurveda. Gram flour balances kapha & pitta dosha due to its astringent quality. Vatas don't do so well from astringent foods due to their drying nature, but in the case of this recipe, we are combining it with oil and juicy courgettes which help balance the drying nature of gram flour.

Coconut Oil - this wondrous oil has many healing properties. It is cooling so helps reduce pitta in the body, antimicrobial (kills bad bacteria) and soothing to the liver to name a few of its properties!


Coriander Seeds - improves digestion due to its slight bitter and pungent taste.

Cilantro (fresh) - natural anti-histamine as it calms the immune system, liver and digestive tract.

Red Onion - when raw, a red onion has an intense quality to it which can be seen as its pungent taste in Ayurveda. This can be aggravating to pitta dosha. However, once cooked, the sweetness of the red onion comes out which neutralises its pungency, making it more suitable for pitta dosha. When cooked, red onions have a grounding quality to them (tamasic energy).




RECIPE


🌱 1 red onion

🌱 1 large courgette

🌱 1.5 cups gram flour

🌱 1/4 cup ground flax seeds

🌱 4 tablespoons coconut oil (plus a little extra for the red onions)

🌱 2 teaspoons baking powder

🌱 large handful cilantro (fresh)

🌱 1 teaspoon coriander seeds ground up

🌱 few pinches of mineral sea salt

🌱 1/2 water

🌱 handful pumpkin seeds

METHOD


1. Preheat oven to 180C and line a loaf tin with baking parchment. If you coconut oil is solid at room temperature, melt by submerging the jar in boiling water.

2. Slice the red onion (I did so in rings), sauté in a pan with coconut oil until caramelised.

3. Grate the courgette into a large mixing bowl.

4. Add the gram flour, flax seeds, coconut oil, baking powder, cilantro, coriander seeds, sea salt and water. Mix up until combined. This may take a while, and the mixture may seem dry, but that is okay! Once mixed, leave to sit for 10 minutes so the moisture from the courgette starts to extract. This will help moisten the mix.

5. After 10 minutes, mix again and add the caramelised red onion.

6. Place the mixture into your loaf tin and sprinkle with pumpkin seeds.

7. Place in the middle shelf of oven and cook for 30/35 minutes. The loaf should look golden brown when coming out the oven!



Enjoy on its own, as a breakfast accompanist, or a delicious side for lunch or dinner!

Keeps refrigerated for 3/4 days and can be reheated under the grill. Enjoy 🥳


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