Do you ever find your fridge with 1/2 a carrot, 1 leaf of kale, 3/4 of a zucchini, 1 bulb of garlic or half an avocado in it? I do, my veggie bowl looks like a rabbit lives in my fridge! Not enough of one ingredient to make a staple meal out of but when combined plentiful amounts to create an amazing bread out of!
The perks to this creation is that you are getting copies nutrients that vary throughout each vegetable packed into one meal. Try vary the colours of vegetables to endorse vitamin variance and create aesthetic appeal! This is my latest veggie bread recipe. I never measure ingredients so this is an approximation. Give your own creation a go!
1cup of whole meal quinoa flower
1/2 cup coconut flour
1/2 cup of freshly ground flaxseeds
1 teaspoon of baking powder
1 cup freshly made coconut milk or the most unrefined nut milk you can find!
1 tablespoon extra virgin olive oil
1 tablespoon of herbs ( I used sage but cumin, rosemary, dill are all great)
3 cups of veggies ( I used kale, carrot, red onions, garlic, parsley, dill, tomatoes and zucchini)
1 tablespoon of coconut oil
1 tablespoon of sunflower seeds
1 tablespoon of dukkah
1. Heat oven to 180 deg Celsius
Combine egg, milk, herbs and oil and whisk together. Add in your flours, baking powder and ground flaxseed to make to the cake mixture!
Chop, grate all your veggies into fine pieces and sauté them in a pan with 1 tablespoon of coconut oil for 2 minutes. Add these to the cake mixture.
Prepare a cake tin with baking paper and poor mixture into the tin!
Top with sunflower seeds and dukkah mixture.
Cook in the oven for approx 20 minutes
Serve with cashew cheese, Burncultured coconut milk yoghurt or avocado sauce!