Cheddar & Mixed Vegetable Loaf
Rating:
Ingredients:
- 1 brown onion, finely diced
- 1 courgette, grated
- 1 carrot, grated
- A big handful of spinach or silverbeet, shredded
- Small handful of fresh herbs e.g. parsley, chives or basil, finely sliced
- 1 cup cheddar cheese, grated
- ½ tsp salt
- ¼ cup extra virgin olive oil
- 5 eggs, beaten
- 1 cup almond meal, self-raising flour or gluten-free self-raising flour
Topping
- Sunflower or pumpkin seeds
- ¼ cup grated cheese
Method:
- Preheat the oven to 170 degrees celsius. Line a loaf tin with baking paper.
- Using an old dry tea towel (you might get a little carrot juice on it!), put the grated carrot and courgette in the middle of the tea towel, bring the corners together, twist and squeeze out an excess moisture into the sink. Take your time to get out as much moisture as you can.
- Into a large mixing bowl add brown onion, courgette, carrot, spinach or silverbeet, fresh herb, salt and cheese. Gently mix with a spatula.
- In a seperate bowl mix together flour, oil and eggs. Pour over vegetable mixture and mix well.
- Pour mixture into loaf tin. Sprinkle top with extra grated cheese and seeds.
- Bake for 40 minutes, or until a skewer comes out clean when poked in the middle and the top is golden. Leave to cool for 10 minutes before slicing.
Notes:
Storage instructions: Store leftovers in an airtight container in the fridge for up to 4 days.