The picture shows the loaf from this recipe on the left, and a shop bought “vegetable loaf” on the right – not much comparisson really is there?! This is a great recipe for the child (or adult) who is fussy with eating vegetables!

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

This is great for sandwiches, as toast or with peanut butter – a very healthy, versatile loaf!

  • Gluten free
  • Antioxidants
  • Easy to make
  • Freezes well

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 (I used purple kale, onion, red/yellow/orange pepper & courgette)
  • 50g mixed nuts/seeds, blended down if you intend to give to children (I used pumpkin seeds, sunflower seeds, walnuts, pine nuts)
  • Plus seeds to go on the top before baking (Pumpkin/sunflower)

Method

  1. Preheat oven to 160C
  2. Line a loaf tin or grease it with a little coconut oil
  3. In a large bowl, mix together the ground alomnds, 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. I kept this in an air-tight container in the fridge, not that it mattered because it was gone within 24hours!!