- Serves 12
- Prep in 15 minutes
- Cook in 20 minutes
In the world of Autumnal seasonal vegetables the pumpkin/squash clan often rule supreme (& I will happily devour mountains of these with great abandon do not misinterpret my meaning here!).
I do think however that often this can overshadow some of the other incredible offerings we have in abundance at the moment, including 1 of my all time favourites – the stunning celeriac! Much lighter in flavour, wonderfully bountiful in nutrients, & an absolute dream in this simple prep ahead recipe, I think it is high time we knocked those gourds out of the limelight for a little while.
- Freezer Friendly
- Family Friendly
- Sugar Free, High Fibre & High Protein
- Prep Ahead
1 small celeriac + 2 apples
2 cup jumbo oats
2 eggs or flax eggs
1 heaped tablespoon chia seeds
1 teaspoon bicarbonate of soda (baking soda)
2 tablespoon Bare Biology strawberry collagen (use NATNOURISH for discount)
3/4 cup Brazil nuts
To serve – your favourite nut butter & a sliced banana or whatever you fancy!
Peel the celeriac, chop into 2cm cubes with the apples (core but don’t peel). Roast at 200C for 10 minutes. Blend to a smooth purée.
Combine the purée with the eggs, beat well then add the other ingredients bar the bicarbonate of soda & nuts, leave to soak for 10 minutes.
Line a loaf tin, stir the bicarbonate & nuts through your mix & transfer it over. Smooth the top & bake for 17-20 minutes until golden & firm to the touch.
Leave to cool then slice & eat within 4 days, or slice & freeze for up to 3 months.