Breakfast Bread
Recipe: #31587
March 10, 2019
Categories: Breads, Breakfast, Carrot, Sweet Potato/Yam, Game/Sports Day, Picnic Potluck, Oven Bake, Diabetic, Heart Healthy, High Fiber, Vegetarian, Zucchini, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.