Breakfast Bread
Created by ImPat on March 10, 2019
- Servings: 4-6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #31587
Ingredients
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup sweet potato (grated)
- 3 eggs, whisked
- 125 ml coconut milk (1/2 cup)
- 40 ml coconut oil (2 tablespoons)
- 2 cups almond flour
- 1 teaspoon baking powder (gluten free)
- 1/4 teaspoon cumin (a pinch specified)
- 1/4 teaspoon salt (a pinch specified)
- Pumpkin seeds, to sprinkle
- Goat's feta cheese, to serve
- Salad leaves, to serve
How to Make
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Step 1: Preheat your oven to 180C and line a loaf tin with baking paper.
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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.
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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.
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Step 4: Serve with the goat's feta cheese and salad leaves.
Nutritional Facts
- 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