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Writer's pictureGemma Bischoff

Vegetable bread

This is a great recipe for the child (or adult) who struggles with eating vegetables.


The original recipe comes from the “I quit sugar” cookbook, but we adapted it a little to simplify it.

This is great for sandwiches, as toast – a very healthy, versatile loaf.


This loaf provides a great source of fibre, healthy fats and protein. It makes a great snack or quick breakfast option - something to keep pre-sliced in your freezer, ready to grab when you need it!


Ingredients


150g ground almonds

1/2 tsp salt

1/2 tsp bicarbonate of soda

5 eggs

1.5 tsp apple cider vinegar

125g mixed vegetables, finely chopped using a food processor - use whatever needs using in the fridge!. You can also use larger chunks, as shown in the photo.

50g mixed nuts/seeds, blended down if you intend to give to children (you can also use these Linwoods mixes)


Method

  1. Preheat oven to 160°C.

  2. Line a loaf tin or grease it with a little coconut oil

  3. In a large bowl, mix together the ground almonds, salt and bicarbonate of soda.

  4. In another bowl, mix together the eggs and apple cider vinegar, then add the finely chopped vegetables and nuts/seeds.

  5. Mix the wet mix into the dry and stir well until combined.

  6. Pour the “batter” into the loaf tin and sprinkle with additional seeds if you wish.

  7. Bake for 40-50 minutes.

  8. Allow it to rest in the tin for 15 minutes when done, then transfer to a cooling rack.

  9. Keep in an air-tight container in the fridge.

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