Brekky Veggie Bread

Looking for something new to add into your breakfast routine? Instead of your usual bread, try my Breakfast Veggie Bread! This works perfectly with a bit of avocado and eggs, to make a balanced meal to start your day.

Alternately, warm some up when you’re feeling snacky and lather in good quality butter…

This bread is gluten free and can easily be made dairy free. You could also make it into muffins if you’re looking for a snack on the go.

Ingredients:

• 1.5c almond meal

• 1c buckwheat

• 1/2tsp salt

• 1/2c parmesan

• 2tsp baking powder

• Seeds to top - pumpkin and sunflower

• Optional: add in 1/2tsp garlic and onion powder if you have them on hand

• 1 medium zucchini

• 1 medium carrot

• 1 medium-large apple

• 250g pumpkin

• 1 big handful of spinach

• 3 large eggs

• 1/4c olive oil

• 3/4c oat milk (or preferred alt.)

Method:

1. Preheat the oven to 175 (fan forced) and line 2x loaf pans with baking paper.

2. In a large bowl, finely grate the carrot, zucchini, apple and pumpkin (you can use a coarse grater, but finely grating gives it a better texture).

3. Finely chop the spinach and add to the rest of the veggies.

4. In a medium bowl, whisk the eggs, oil and milk until well combined. Then add this to the veggies and mix well.

5. In another bowl, add the almond meal, buckwheat flour, seasonings, parmesan and baking powder. Stir to combine.

6. Pour the dry ingredients into the large bowl with the veggies and fold through until thoroughly mixed through. If the batter seems a little thick, you can add up to 1/4c extra oat milk. You want it to be thick but pourable.

7. Split the mixture between your two loaf pans and top generously with pumpkin and sunflower seeds.

8. Bake for 55mins, or until a skewer comes out clean.

Notes:

• I’ve split this between two pans, but you could make one large loaf if preferred. Cook time would be closer to 80mins.

• For a dairy free option, take out the parmesan cheese and add in about 1/4c nutritional yeast. Please note that the texture will change slightly.

• For those of us that usually squeeze excess liquid out of zucchinis, I’ve intentionally not done this to keep things as simple as possible.

Nutrition: Protein 9g - Fat 16g - Carbohydrates 20g - Fibre 4g

**I cut each loaf into 12 slices and have calculated the nutrition figures above based on 2 slices**