3 Healthy Recipes with Dumpy Bread
Put your pantry to work with these recipes using bread! Repurpose a loaf or two of dumpy sandwich bread into a delicious breakfast, lunch or dinner that is sure to satisfy you and your family. And, if you think bread can’t be part of a healthy diet, think again.
Just in time for summer, Sasko Low GI has launched a Low GI range in five delicious flavours that are packed with vitamins, minerals and high fibre. Complete with a fresh new look, the range offers those who are looking for healthier meal alternatives, some healthy meal inspirations with each of the new loaves.
A loaf for every taste
The five versatile variants are Seeded Whole Wheat Brown Bread, Whole Wheat Brown Bread, Oats and Honey-flavoured White Bread, Multi-seed Cranberry, Brown Bread and Linseed Bread. These can all be enjoyed as a sandwich with nutritious toppings or used in an array of delicious dishes to add extra goodness and balance to your meal.
Clinical dietician Faaizah Laher, of Garden City Clinic, says: “The Sasko Low GI range is great because it is low GI and rich in fibre. A low GI balanced diet can help you boost heart health, prevent constipation, ensure optimal growth and development, help reduce inflammation and ensure your body has the right nutrients for good health. There are also many benefits to a diet rich in fibre. Fibre not only keeps our digestive systems regular and healthy, but helps maintain a healthy weight by keeping blood sugar levels stable and helping you fight food cravings. Dietary fibre can also reduce your risk of cardiovascular disease and Type 2 diabetes.”
Laher says a healthy balanced diet contains 25-30g of dietary fibre. A single serving of Sasko Low GI bread contains approximately 3.6g of fibre, as well as many vitamins and minerals.
Get crafty with bread
Try these wholesome recipes using dumpy bread for a delicious take on your classic bread loaf:
SEEDED WHOLE WHEAT DATE BALLS
Ingredients
4 slices in Low GI Seeded Whole Wheat bread – blitzed into a crumb
1 cup of pitted dates
½ cup walnuts – chopped
¼ cup of desiccated coconut
2 Tbsp. coconut oil
½ tsp. flaked sea salt
1/2 cup of desiccated coconut for coating
Method:
1. Place all the ingredients (except for the coating ½ cup desiccated coconut) into a food processor and pulse until a coarse sticky dough is formed.
2. Remove and place into a bowl.
3. Roll the mixture into large marble-sized balls.
4. Place the desiccated coconut into a bowl and roll the balls into the coconut, coating evenly.
5. Enjoy as a snack on the go or in a lunch box for the kids.
OATS & HONEY BREAD PUDDING
Serves 4- 6
Ingredients
10 slices SASKO Low GI Oats and Honey Flavoured White Bread
15 g butter, melted
1 apple, cored and sliced thinly
600 ml milk
1 tsp. vanilla essence
3 Tbsp. castor sugar
1 large free-range eggs, plus 3 yolks
½ tsp. ground cinnamon
¼ cup of shaved coconut flakes
Handful of raspberries for garnish (optional)
Method
1. Brush the SASKO Low GI Oats and Honey bread with a little melted butter on one side, then cut into triangles and layer butter-side up with the apple in an ovenproof dish.
2. Heat all the milk in a pan with the vanilla until almost boiling, then remove from the heat.
3. Beat the sugar with the egg and egg yolks in a bowl, then pour over the milk, whilst continuously whisking.
4. Strain back into the pan.
5. Cook over a medium heat until the mixture just coats the back of a spoon, then add the cinnamon.
6. Pour over the bread, then leave to soak in for 20 minutes.
7. Top with coconut flakes.
8. Preheat the oven to 170°C, then bake the pudding for 30-40 minutes until the custard is set and the tips of the bread slices are golden.
9. Garnish with fresh raspberries.
CRANBERRY BREAD BREAKFAST CUPS
Serves 3
Ingredients
6 slices SASKO Low GI Cranberry Brown Bread
6 eggs
½ cup cherry tomatoes, sliced in quarters
1 handful baby spinach, washed
Salt and pepper
Chives for garnish
1 tsp. butter for greasing muffin tin
Method
1. Preheat the oven to 180 °C.
2. Cut the crusts off the SASKO Low GI Cranberry Brown Bread slices and cut into squares.
3. Roll the bread flat with a rolling pin.
4. Push the slices into a greased muffin tin.
5. Place into the oven and bake for +-5 minutes.
6. Remove and add the spinach, a few tomatoes and a cracked an egg into the cup.
7. Season and add a few tomatoes on top.
8. Bake in the oven until cooked through and golden.
9. Remove from the oven and cool slightly before removing from the pan.
10. Garnish with chopped chives.