© 2018 by PCOS to WELLNESS

Veggie Bread! (Keto + Vegan)

April 18, 2018

 

 

SOOOOOO I basically got sick of replying to everyone's requests for this recipe haha!

 

So here it is, my very special Veggie Bread (one of my favourite creations yet.)

 

I came up with this recipe when I was experimenting with a strict Vegan Keto Diet. I have now become a little bit lax with the Keto part, but am still following a low carb, high fat, gluten-free, vegan diet.

 

I usually make this loaf at least once a week and then top it with ALLLLLL my favourites (avocado and cashew cream cheese is my current obsession), but it's also good just smeared in some butter (vegan butter in my case!!)

 

This loaf is incredible because it really is packed with SOOOO MUCH GOODNESS!!


For starters, one of the main ingredients is Hemp seeds or Hemp hearts. These little guys are packed with protein, omegas, good fats, and fibre. They are also considered a complete protein which makes them the perfect addition to a vegan or vegetarian diet.

 

It's also got two nutrient-rich vegetables, along with being gluten-free, low carb, refined sugar-free, egg-free, and dairy-free. It can even be nut-free, if you swap out the almond flour. YES, IT TICKS EVERY BOX!

 

ANYWAY, I will stop talking because we all know you only came here for the recipe! Hehe.

 

 

Diet types:  Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free

 

 

Ingredients:

  • 1 carrot

  • 1 zucchini 

  • 1 tablespoon coconut oil

  • 2 Flax Eggs (one egg = 1 tablespoon finely ground flaxseed mixed with 3 tablespoons warm water, mix and rest for 10 minutes)

  • ½ cup sunflower seeds

  • 1 cup hemp hearts

  • ½ cup finely ground almond flour

  • 1/2 cup coconut flour

  • 2 teaspoons your favorite spice mixture, I used a curry spice mix

  • ¼ teaspoon Himalayan rock salt

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar (add more if mixture is too dry)

 

Instructions

  1. Preheat oven to 350F and lightly oil or line one medium-sized loaf pan. Set aside.

  2. Combine ground flaxseed with warm water in a small bowl and allow to sit for at least 5 minutes.

  3. Grate carrot and zucchini into a bowl.

  4. Meanwhile, add sunflower seeds to the bowl of your food processor. Process until there are small bits, the size of hemp hearts. Add hemp hearts, almond flour, spices, and salt. Pulse lightly, to break up the hemp hearts a little bit and combine everything.

  5. Transfer seed mixture to the bowl with grated vegetables.

  6. Add the rest of the ingredients and the flaxseed mixture. Stir until everything is coated in the mixture. It should be a thick paste.

  7. Press into loaf pan and transfer to oven and bake for 40-45 minutes, until a toothpick inserted comes out clean. Remove from oven and allow to cool.

 

ENJOY with your favourite topping!!

 

Notes

To make this nut-free, you could try replacing the almond flour with finely-ground sunflower seeds.

 

I hope you love this one as much as I do!!!

 

xxxx Brigitte 

 

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