Vegan Savoury Loaf

Plant-based, egg free eaters we hear you – low carbohydrate, homemade bread should be accessible to you too. Who would have thought you could get your bread and vegetable fix all in one!

Give this loaf a go, toast a couple of slices and top with your favourites toppings.

Ingredients (Makes 10 slices/5 serves)

• 2 chia eggs

• 2 cups almond meal

• 1 zucchini, roughly chopped

• 1 tablespoon nutritional yeast

• 1 teaspoon gluten free baking powder

• ¼ cup cold-pressed extra virgin coconut oil (EVCO), melted

• ½ teaspoon sea salt

• 1 tablespoon pepitas

• 1/3 cup marinated sun-dried tomatoes, drained and roughly chopped

• 1/3 cup marinated artichoke hearts, drained and roughly chopped

Method

1. Preheat oven to 180°C.

2. Prepare the chia eggs by mixing 2 tablespoons chia seeds with 6 tablespoons water in a bowl and let sit for 15 minutes.

3. To make the dough, add chia eggs, almond meal, nutritional yeast, zucchini, baking powder, oil and salt into a food processor. Blend until well combined.

4. Add pepitas, sun-dried tomatoes and artichoke hearts and pulse until just combined.

5. Pour into a lightly greased bread tin.

6. Bake for 20 – 25 minutes or until golden on top and a skewer inserted comes out clean.

7. Best served warm with a light spread of tahini or grass fed butter.