Veggie Loaf
This loaf is full of vegetables and makes a hearty and filling dinner, lunch or snack.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Course lunch, Main Course, Side Dish, Snack
- 250 grams Courgette (Grated)
- 250 grams Carrot (Grated)
- 300 grams Almonds (Ground)
- 70 grams Linseeds/Flaxseed (Broken)
- 5-6 Eggs (5 big or 6 medium eggs)
- 2 Big handfulls Spinach (Chopped)
- 1 Bunch Chives (Chopped)
- 1 Bunch Parsley (Chopped)
- 6-7 cherry tomatoes (Sliced)
- 1 TBsp apple cider vinegar
- 1 TS salt
- ½ TS Baking Soda
- 2 TS Union powder
- 2 TS Garlic powder
Preheat your oven at 180 degrees celcius
Grate, chop, slice and ground the ingredients you need to grate, chop, slice and ground
Put all the dry ingredients in to a very big bowl and stir to mix a bit
Add all the vegetables, except the sliced cherry tomatoes, and stir to combine
In another bowl, whisk the eggs and apple cider vinegar together and pour into the other ingredients. Stir this together until very well combined. If stirring doesn't work, mix it with your hands. Kneed it like a dough, until everything is very well combined. Line a loaf tin with baking paper and pour the batter in. Level it a little and place the sliced tomatoes on top
Bake at 180 degrees celcius (convection) for about 1 hour. After that hour, turn off the oven and leave the veggie loaf in it for another 10-15 minutes, with the ovendoor closed. Remember every oven is different, so some may need more time. Leave to cool a bit on your kitchenbench before slicing
This loaf is good on its own, but you can add your favorite toppings (eg mayo, tomato and basil is my favorite) a soup, or a salad on the side
Keyword easy, Glutenfree, healthy, Lactosefree, versatile