By now you might have all seen the scrumptious Bosh Xmas loaf everywhere and thought “Ooooh that looks amazing but darn…there’s oil and high-fat/refined ingredients everywhere, such a pity…because it looks really good!”. Have a look at the loaf at the beginning.
Well worry you not! I’ve wholefoodised it and tested it tonight (Xmas eve) and it was a hit and received compliments. Thankfully I did proactively ask for improvement suggestions and got: “pastry too thick” and “too dry”.
So in the recipe I share below I reduced the pastry content by a third, and added more moisture. Haven’t tested yet, but should work just fine.
For those with CVD (cardiovascular disease) or preferring a lower-calorie version, pay attention to the suggested alternatives in the recipe below.
For those who can take some whole food fats, here’s a cool trick: combine this with no-fat-added potato dishes and fruits. Delicious and keeps the meal low-fat.
Serving size: 1 slice, about 2 cm thick.
Serving per loaf: 8
~ 2,400 kcal
17% fat by percentage of total energy
Per serving (one 2-cm slice):
<6 g fat
A few heads-ups:
These are minimalistic instructions that will get the job done. See BOSH video alongside for more info.
I put rough time estimations. A lot of items below can be done in parallel (multitasking) but be ready for a few hours in the kitchen. Definitely a special treat, not a “quick and easy” recipe. Maybe prepare stuff ahead if you can and do it over two days. (I didn’t, but will next time).
I loved making it so I’m fine with that. Poured myself the odd glass of wine to sip throughout, and was dancing to some nice music meanwhile…There’s constantly something going on. Loved the process/flow!
(Time est. 30 min work + rising time)
2 cups whole wheat flour
2/3 cup water
Date paste (10 dates + a few Tbsp water => microwave 30 sec + mash with fork) – Use only half, save the other half for the onions (below).
1 tsp instant dry yeast
1 tsp baking powder (low-sodium diets: use 1 more tsp instant dry yeast).
1/4 tsp salt (optional)
Mix dry ingredients. Add water progressively. Knead for ~5 min.
Form a ball. Let rise for a couple of hours or until volume doubles.
Divide in two loaves of identical size.
Flour baking paper and roll dough balls into rectangle/oval sheets with a rolling pin.
(Time est. 15 min work + 40 min. cooking)
Make amaranth veglaze
To make a plant-based “full-egg egg wash”:
• 1/4th cup amaranth veglaze (link above)
• 1/8th tsp turmeric powder
• 1/4th tsp tamarind paste (or 2 tsp balsamic)
• 1/2 tsp added-fat-free soy milk
(Time est. 15 min work, 25 min including all cooking)
1 large red onion
1 Tbsp dried rosemary
1 Tbsp dried thyme
Half the date paste made earlier (See “Pastry”)
1 cup white vegan wine (alternative: a few Tbsp of balsamic, to taste)
Chop onions fine and caramelise using the hot pan method (search “caramelizing onion without oil” on Youtube).
Add wine, herbs, and reduce until pasty again.
(Time est.: 5 min work + 15 min baking)
8 Portobello mushrooms
8 garlic cloves
2 tsp dried rosemary
2 tsp dried thyme
Black pepper to taste
a few Tbsp water
Grate garlic. Mix in bowl with thyme, rosemary, and a bit of water. Scoop over the upside-down mushrooms as per video.
Bake at 200°C for 15 min
IMPORTANT: Remove the garlic/herbs from top of mushrooms and discard (too bitter and dry).
(Time est. for raw chestnuts: 15~20 min work + 15 min baking)
3.5 cups raw or cooked peeled chestnuts
1/2 cup toasted pumpkin seeds (toast in a pan on medium/low heat until browned and fragrant)
NOTE: If recovering from CVD or preferring a lower-calorie version, this might also work with toasted oats OR cooked frekkeh instead of pumpkin seeds. (Haven’t tested yet but should work).
2 WFPB bread slices or equivalent in WFPB cracker, etc… (optional but preferred, retains moisture)
0.75~1 cup water or vegetable stock, depending on whether or not you use bread and how dry it is.
If using raw chestnuts, peeled or not, follow this quick guide to cook/peel them:
(Got mine in the raw/frozen at a Chinese shop)
Grind the pumpkin seeds (or low-fat replacement, if grinding needed) in a processor until coarsely ground.
Add chestnuts + bread, process further until coarse mince texture.
Combine with water or stock, caramelised onions. Use as shown in the video.
NOTE: If using the veglaze, before putting to bake and again put another layer halfway through baking.
Like this recipe?
More photos of this meal and others on my Instagram: @youcefbanouni
Happy Holiday to you!