Breakfast Bread

4-6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (376.9 g)
  • Calories 590.8
  • Total Fat - 27.1 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 678 mg
  • Sodium - 528.1 mg
  • Total Carbohydrate - 57.5 g
  • Dietary Fiber - 9.4 g
  • Sugars - 4.7 g
  • Protein - 33 g
  • Calcium - 233.6 mg
  • Iron - 6.6 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat your oven to 180C and line a loaf tin with baking paper.

Step 2

Wrap the carrot, zucchini and sweet potato in a muslin cloth and squeeze out as much water as possible, then tip into a large bowl and add the eggs, coconut milk and oil and mix well and then add the rest of the dry ingredients and mix well to combine.

Step 3

Pour the mixture into the loaf tin and sprinkle with the pumpkin seeds and bake for 30 minutes or until an inserted knife comes out clean.

Step 4

Serve with the goat's feta cheese and salad leaves.

Tips & Variations


No special items needed.

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