Roasted Celeriac & Apple Bread

Roasted Celeriac & Apple Bread
  • 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.

Key Facts

  • Freezer Friendly
  • Family Friendly
  • Sugar Free, High Fibre & High Protein
  • Prep Ahead

Ingredients

  • 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!

Preperation

  1. 01

    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.

  2. 02

    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.

  3. 03

    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.

  4. 04

    Leave to cool then slice & eat within 4 days, or slice & freeze for up to 3 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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