All about Jess + Breakfast + Dairy Free + Easy Healthy Recipes + Gluten Free

Healthy Vegetable Bread – Gluten Free!

16 September 2014
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Oh, this vegetable bread has become a staple in the JSHealth kitchen. I was inspired by my visit to Hu Kitchen in New York and had to recreate it. It’s gotten such an incredible response from my newsletter readers that I had to share it on the blog. If you’re a bread lover, this is a must bake!

Photo credit to my gorgeous cousin, Hannah Grossberg (@hannahgrossberg).

Ingredients

Prep time:

Cook time: 50 mins

  • 2 cups almond meal
  • 1/2 cup psyllium husk
  • 1/4 cup pumpkin seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 1 tbsp nutritional yeast (optional)
  • Fresh herbs – I used chopped basil and rosemary
  • Spices if you wish – I used paprika and cumin
  • 1 tsp Celtic sea salt/rock salt
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 2 tbsp olive oil

 

Method

  1. Preheat the oven to 180°C (356F).
  2. Combine all dry ingredients in a bowl, then add eggs and olive oil and mix.
  3. Pour into a greased bread tin and bake for about 50 minutes or until top is just golden.
  4. Top with avocado, fresh tomato and rocket.

 

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