I love this loaf - it's packed to the brim with veggies and works just as wonderfully as a main dish (across breakfast, lunch or dinner), as it does a nourishing snack. I'll often make it at the start of the week and bring a few slices to work to eat - it's great fuel for the internal fire, and keeps me going for hours thanks to its healthy trio of fibre + protein + nourishing fats. It's also super versatile - don't be scared to throw in extra veggies you may find lying in the bottom of your crisper, it's very giving. I love sprinkling sunflower and pumpkin seeds over top for a little extra texture and crunch - delicious!
Vegetable Seed Loaf
1 brown onion, finely sliced
1 courgette, grated
1 carrot, grated
Big handful of spinach or silverbeet, shredded
Small handful of fresh herbs e.g. parsley/chives/basil, finely sliced or chopped
1 cup of cheddar cheese, grated
1/4 cup extra virgin olive oil
5 free-range eggs, beaten
1 cup almond meal
Sunflower, pumpkin seeds and extra cheese, to garnish
1. Preheat the oven to 170 degrees celsius. Line a small loaf tin with baking paper.
2. Using a dry tea towel squeeze out an excess moisture from carrots and zucchini.
3. Into a large bowl add the brown onion, courgette, carrot, spinach/silverbeet, fresh herb and cheese. Mix well.
4. Pour over the oil and mix well.
5. Mix together the almond meal and eggs. Pour over veggie mixture and mix well.
6. Pour mixture into loaf tin. Sprinkle top with extra cheese and seeds.
7. Bake for 30 minutes, or until cooked through. Served sliced with a large salad.