Vegetable Loaf

Serves: 1 loaf (12 serves)|Prep: 10 minCook: 50-55 min

I love experimenting with breads that pack protein and veggies into the loaf itself – it means any toppings are just a nutritional bonus! And it’s a complete meal or snack without anything else. This Vegetable Loaf is incredibly moist and moreish. The secret sauce ingredients that make it so delicious are goats cheese and natural greek yogurt which are balanced beautifully with the sweetness of carrot and goodness of kale and parsley.

Ingredients

Method

2 cups (280g) wholemeal spelt flour
1 ½ tbs (42g) baking powder
Pinch sea salt
2 eggs
½ cup (110g) goats cheese
1 cup (260g) natural Greek yoghurt
½ cup (125ml) extra virgin olive oil
1 cup (150g) finely shredded carrot
1 ½ cups (45g) kale, finely chopped
½ cup (20g) fresh parsley, finely chopped
3 tbs (20g) parmesan cheese, grated, for topping (optional)

1.	Preheat oven to 180C and line a loaf tin with baking paper.
2.	In a medium-sized bowl, combine spelt flour, baking powder and salt.
3.	Place carrot in a clean tea towel and squeeze out excess water.
4.	In a large bowl, combine eggs, goat’s cheese, yoghurt and oil.
5.	Add carrot, kale and parsley and whisk to combine.
6.	Add dry mixture to wet mixture and stir until well combined.
7.	Pour batter into prepared loaf tin and sprinkle with some parmesan cheese.
8.	Bake in oven for 50-55 mins or until a cake tester comes out clean.
9.	Allow to cool before serving.

Tip:

Swap goat’s cheese for feta. Use a combination of fresh herbs instead of just parsley.