Makes: 6 toasts

Preparation time: 10 mins

Cooking time: 35 mins

Ingredients

• 6 slices whole-wheat bread or rye bread
• ½ can baked beans [you can also used boiled rajma or soya bean]
• ½ cup carrots, chopped finely
• ½ cup French beans, chopped finely
• 1 large onion, chopped finely
• 1 large tomato, chopped finely
• 2 tsp red chilli powder
• 8 garlic cloves, chopped finely
• 2 tbsp tomato sauce
• 2 tbsp cashew paste or any vegan cheese
• Salt as per taste
• 1 tsp oil

Preparation method

1. Pressure-cook the carrots and French beans for 1 whistle. Drain and keep aside.
2. Preheat the oven at 160C for 7 – 10 minutes.
3. Heat oil in a pan; sauté onion for 5 minutes.
4. Add garlic; sauté for 2 minutes.
5. Add red chilli powder, immediately mix in the tomatoes and cook for 3 minutes.
6. Add the boiled French beans and carrots; cook for another 3 minutes.
7. Stir in baked beans and tomato sauce; cook for another 5 minutes. Remove from heat and stir in the cashew paste or vegan cheese.
8. Lightly toast the bread. Spread the mixture on the toast and bake in preheated oven for 10 minutes. Serve hot.

The post Start your day with this beans and veggies on toast recipe appeared first on Complete Wellbeing.

Makes one 9” loaf.

Ingredients

• 1⅓ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• ¼ tsp salt
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ cup vegetable oil
• ¾ cup sugar
• ½ cup yoghurt
• 1 tsp vanilla extract
• 1½ cups zucchini , grated
• ¼ cup chocolate chips
• ¼ cup almond flakes

Preparation Method

1. Pre-heat the oven to 200° Celsius. Line a 9”x5” loaf pan with parchment paper or foil and set aside.
2. Sift the flour, cocoa powder, salt, baking powder and baking soda into a bowl. Set aside.
3. In a large mixing bowl, using an electric beater, cream the oil and sugar together. Add yogurt and beat on high for 2 minutes. Mix in the vanilla extract.
4. Add grated zucchini to this and mix well.
5. Tip in the dry ingredients and fold in carefully till just combined. The batter will be thick.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chocolate chips and almond flakes on top of the batter. Bake for 50 – 60 minutes or till a toothpick inserted into the centre of the bread comes out clean.
7. Remove from oven and cool in pan for 10 minutes. Then remove bread to a wire rack and cool completely. Store in an airtight container when completely cooled. Serve bread slices warm or cold with a cup of milk, coffee or tea.

The post Zucchini chocolate bread topped with almond flakes and choco chips appeared first on Complete Wellbeing.