Full of fibre and veggies, your gut will love this 'bread'. By itself, with a hearty soup, lathered with hummus in your lunchbox, or for a 3 o'clock boost. So simple to make, and don't worry if you don't have the exact ingredients, this recipe allows for a lot of creativity. Instead of almond meal you can also use coconut flour and oats, instead of buckwheat flour, you can use another flour.
3 cups of grated veggies like pumpkin, zucchini and carrot.
4 eggs, or chia/linseed eggs
3 tbsp. of olive oil
2 cups of almond meal
1 cup of buckwheat flour
2 tsp of baking powder
1 pinch of salt
2 tbsp. psyllium husks.
Preheat the oven to 180C and line a loaf tin with baking paper.
Place all the dry ingredients in a bowl and mix.
Add the veggies, eggs and olive oil to the dry ingredients, mix well.
The mix needs to resemble a muffin mix, holding together and sticky. If the mix seems too dry (different flour might need more moisture), sprinkle some water on it and keep mixing until you have a dough like consistency.
Place the loaf into the preheated oven and drop the oven temperature to 160C.
Bake for about an hour, test with a skewer, it should come out clean, if not, pop it back for another 10 or 15 minutes.
When cooked, remove from the oven and allow the bread to cool compleetly.
Favourite topping: hummus, avocado and sauerkraut!