- 1 ½ cup almond meal.
- ¾ cups arrowroot flour.
- ½ teaspoon sea salt.
- ½ teaspoon bicarbonate of soda.
- 5 eggs.
- 1 ½ teaspoon apple cider vinegar.
- 1 large (200g) zucchini, grated with extra moisture squeezed out.
- 1 large (200g) carrot, grated.
- ½ cup finely grated Parmesan cheese (Omit for dairy free option).
- 2 tablespoons pepitas.
Preheat the oven to 180°C/355°F/Gas Mark 3 and line a standard loaf tin with baking paper.
In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.
In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
Squeeze as much excess liquid out of the zucchini and carrot as you can. Add to the eggs along with the cheese and whisk well.
Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.
Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing into 1.5cm thick slices.
This bread is quite dense so, depending on your oven, may require longer cooking time. It will also last up to one week in the fridge. Look ahead and see how much Veggie Bread you will use this week and freeze ahead of time. Please keep in mind this nutrient-dense Veggie Bread will not rise like traditional loafs. We prefer to toast each slice of veggie bread before eating.
Recipe obtained from Renae, Nourish & Breathe, (2022).