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!
- 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)
- Preheat oven to 160C
- Line a loaf tin or grease it with a little coconut oil
- In a large bowl, mix together the ground alomnds, salt and bicarbonate of soda.
- In another bowl, mix together the eggs and apple cider vinegar, then add the finely chopped vegetables and nuts/seeds.
- Mix the wet mix into the dry and stir well until combined.
- Pour the “batter” into the loaf tin and sprinkle with additional seeds if you wish.
- Bake for 40-50 minutes.
- Allow it to rest in the tin for 15 minutes when done, then transfer to a cooling rack.
- I kept this in an air-tight container in the fridge, not that it mattered because it was gone within 24hours!!