Kamut Carrot Loaf with Swiss Chard, Dates and Walnut

It’s amazing what you can work into a loaf these days (and even more impressive how good it can taste!)

When it comes to dark leafy greens and the powerhouse nutrients they deliver, that’s a good thing. 

Many of us have heard of Kale, Swiss Chard, Bok Choy and similar greens, but are less certain about how to incorporate them into our diets.  In the raw, these greens can have a somewhat bitter taste and for some, are difficult to digest.

One of the easiest ways to begin introducing dark leafy greens into the diet is to incorporate them into stews, soups, casseroles and baked goods.  Simply pull apart the leaves, thoroughly wash and chop to desired size.  The cooking process transforms the coarse leaves into soft, silky bundles while the flavours mellow with the other ingredients and are not as sharply discernible.  If you and/or your children are new to these lesser known greens, you may find this a kinder, gentler approach.

From there, you can expand by adding these chopped greens to your morning eggs, stir fries, sandwiches, wraps, salads and smoothies.

 

Dark leafy greens supply a broad range of nutrients including: fibre, vitamins A, C, E, K, folic acid, calcium, iron and magnesium.  These same greens also deliver plant compounds known as phytochemicals that have disease fighting properties.

Here is one delicious way to enjoy them ~

The title may sound involved but once you have your ingredients in place, it will take you about 15 minutes to assemble.  The rest is cooking time.

Kamut Carrot Loaf with Swiss Chard, Dates and Walnut

• 1 cup whole grain oatmeal
• ¾ cup whole grain kamut flour* (substitute whole grain of choice)
• 1/3 cup demerara sugar (substitute a coarse, dark sugar)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup pitted dried dates, chopped (substitute dried fig or prunes)
• 1/2 cup chopped walnuts
• 2 large carrots, peeled and chopped (about 1 cup grated)
• 2 cups lightly packed Swiss chard, torn (substitute dark leafy green of choice)
• ¼ cup olive oil
• ¼ cup plain Greek yogurt
• 1/3 cup buttermilk
• 1 tsp vanilla
• 2 eggs, lightly beaten

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Note:

Kamut is an ancient, whole grain, that has a mild sweet flavour. It contains 20-40% more protein than regular wheat and is a good source of the immune-supportive antioxidant mineral, selenium. One half cup serving of kamut supplies six grams of protein (the same as an egg), and five grams of fibre.

Although a glutenous grain, kamut is often better tolerated by those with sensitivities to modern, refined wheat.

You can find Kamut at health food stores and in the specialty section of some larger grocery stores.

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Heat oven to 350 F

In a medium size bowl, combine oatmeal, kamut, demerara sugar, baking soda, baking powder, cinnamon, chopped dates and walnuts.  Stir to combine.

In a separate, larger bowl, combine olive oil, yogurt, buttermilk, vanilla and eggs.

Meanwhile, combine Swiss chard and carrots in blender and blend until coarsely ground.  You should end up with about 1 + 1/2 cups of grated carrot Swiss chard mixture.

The gorgeous colours of nature ~ carrot and Swiss chard

Add dry ingredients to wet, mixing only until combined.

Pour batter into a greased loaf pan and bake for about 40 minutes or until golden brown and firm to the touch.

Allow loaf to cool for 10 minutes before slicing.