This is such a fantastic loaf! A slice of this Turmeric Vegetable Loaf for morning or afternoon tea provides you with a good serve of vegetables, protein, healthy fats and antioxidants from the turmeric and pumpkin.
Makes: 15 slices
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Servings
15 slices
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 200g raw grated carrot
- 200g raw grated pumpkin
- ¼ cup olive oil
- 2 tsp seeded mustard
- 6 eggs
- 1 cup brown rice flour or buckwheat flour
- 2 tsp turmeric
- 1 tsp sea salt
- 1 tsp baking powder
Method
- Preheat oven to 180°C. Grease and line bread tin.
- Add onion, carrot, pumpkin, olive oil, seeded mustard and eggs to bowl and mix until combined. Then add remaining ingredients and mix again until combined. Pour mixture into lined bread tin and bake for 1 hour until golden brown and firm to touch.
- Allow to cool before slicing. Best stored in fridge for up to 5 days.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
