Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Leftover Veggie Bread

Wednesday, March 20, 2019
Total time
1 hour and 45 minutes
Preparation time
15 minutes

This recipe can be enjoyed savoury or sweet, it’s so versatile. Try a thick slice smothered in cottage
cheese with a sprinkle of cinnamon, or a layer of nut butter, a drizzle of tahini, or a few slices of
avocado. If you’d prefer it more savoury than sweet, omit the rice malt syrup and enjoy it topped
with a poached egg.

or1 cup of almond Meal (120 g)
or1 cup of buckwheat flour(120 g)
or2 tsps of baking powder, low-sodium (10 g)
or2 tsps of cinnamon (5 g)
or1 tbsp of chia seeds, dried
or1 cup, chopped of nuts, walnuts, english (117 g)
or2 medium carrots, grated (122 g)
or2 medium zucchini grated (392 g)
or1 cup, sweet potato mashed (133 g)
or2 large eggs (100 g)
or1/4 cup of oil, coconut (55 g)
or1 tbsp of rice Malt Syrup (10 g)
Preheat oven to 180C / 350F/ Gas Mark 4. Grease a loaf pan (we used a medium loaf pan 240 x 132 x 63.5mm) and line with baking paper.
In a large bowl, mix almond meal, flour, baking powder, cinnamon, chia seeds and walnuts until well combined.
In a separate bowl, combine carrot, zucchini, sweet potato or pumpkin, eggs, oil and rice malt syrup.
Pour wet ingredients into dry ingredients and combine well.
Transfer to prepared loaf pan and cook in preheated oven for 60 - 90 minutes. The cooking time will vary so check it after an hour by inserting a skewer into the centre of the bread. If its comes out clean you're bread is ready.
Allow to cool for 10 minutes before removing from pan.
Nutritional information
Per 100 gPer portion (200 g)% DRI
Energy241 kcal481 kcal24 %
Fat18 g36 g56 %
Fatty acids, total saturated8 g16 g80 %
Cholesterol31 mg62 mg21 %
Sodium30 mg61 mg3 %
Carbohydrate15 g30 g10 %
Sugars3 g6 gremove
Fiber3 g7 g26 %
Protein7 g14 gremove