Whether you’re gluten-free or not, many people tend to eat too much wheat in a day. Some days you even end up eating wheat in some form at every meal.
Because I’m actively trying to eat a wide variety of food — and especially increase my vegetable and protein intake — I love to eat this tasty vegetable bread instead of an ordinary loaf.
This is a very forgiving recipe. I’ve tried all sorts of variations — and most have been delicious.
Preheat your oven to 180 C. Line a loaf tin with baking paper.
In a large bowl mix:
- 1 ½ cups almond meal
- ¾ cup of rice flour
- 1 tsp baking powder
- ½ tsp salt
In a second bowl mix:
- 1 large, grated carrot (2 cups, grated)
- 5 eggs
- 1 tbsp cider vinegar
- 1-2 tbsp chopped parsley
- 5-6 chopped sundried tomatoes
- ½ – 1 cup of grated cheese
- 2 tbsp pumpkin seeds
Combine the two mixtures in the large bowl. The mixture will end up damp, thick and sticky but not sloppy.
Tip it into the loaf tin and bake, uncovered, for 25-30 minutes on fan-bake. In an ordinary oven, it will take 5-10 minutes longer.
Veggie Bread Variations
- Vary the flour. Try buckwheat flour or gluten-free flour instead of the rice flour. The only flour I wouldn’t use is coconut flour because that would make the bread very dense and heavy.
- Add some chopped walnuts for extra nutty goodness.
- Swap the dried tomatoes for a few olives if you like them.
- Change the vegetables. Substitute grated courgette for the carrot or try a mixture of both.
- Add more veggies to the basic mix. I like finely-chopped spinach, cooked corn — canned or frozen — and spring onions.
Once cooked, let the bread sit a little before turning it out onto a rack to cool.
Veggie bread is delicious served fresh and warm with butter and your favourite topping.
It keeps for several days in the fridge and is delicious as toast after a day or two. After that, slice it and freeze. Then you can get slices out as you need them.
If you like your toast crisp then it’s best to toast slices twice in the toaster.