• FruityVegita

Irresistible Dairy and Egg-Free Veggie Loaf you'll love to taste



Baking can be healthy and I love this healthier homemade Bread loaf that tastes absolutely so good without Butter, Dairy Milk, Egg and food colouring. My Nutrient Dense Vegetable low calorie Vegan Bread loaf is packed with nutrients and has low calorie. This delicious Loaf is made with Flax Egg, Coconut Sugar, Vegetable Oil, Soy Milk, Baby Spinach, Avocado and topped with chopped Walnuts.

Healthy baking is possible with a mix of whole-wheat flour, green Vegetables, nuts and cutting down on Sugar and fat in baking. Use healthier alternatives instead. You can substitute the Coconut Sugar comfortably. Use Maple Syrup but be sure to reduce the quantity of Soy Milk and other liquid ingredients. This healthy Loaf is special, tastes amazing and a special healthy Loaf for all Occasions.


Ingredients:

2oog fresh Baby Spinach

1/2 of 1 Avocado

1 medium Carrot-grated

100g Coconut Sugar

100ml Vegetable Oil

1/4 tsp Salt

120ml unsweetened Soy Milk

1/2 tsp Cinnamon

1 cup All purpose Flour

1 cup white whole-wheat Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

Flax Egg


Instructions:

Flax Egg: Mix 2 tbsp ground Flax seed or Linseed Meal with 6 tbsp water and set aside.


Green Veggie puree: Steam 200g Baby Spinach with 1/4 cup of water.

Pour 1 cup of chilled Water into a Bowl and soak the spinach for one minute with the chilled Water.

Transfer the Spinach to a Blender (I recommend Power Blender for easy mixing)

Cut 1 Avocado in half, peel, dice and add the diced Avocados to the Spinach in the Blender.

Pour 120ml of unsweetened Soy Milk into the Blender.

Blend until smooth and set aside.


  • In a large Bowl combine the wet ingredients including the green puree and Coconut Sugar.

  • In another medium Bowl, mix and sift the remaining dry ingredients.

  • Combine the dry ingredients together with the wet ingredients.

  • Grease a Baking Pan with Vegetable Oil and line the bottom with Parchment Paper.

  • Add 1-2 tbsp of Flour and tip the Pan all around to make sure that the flour sticks to all surfaces of the Pan (I used 30cm x 11cm Spring form Pan)

  • Pour the Batter into Pan and give the Pan a gentle tap to even out the Batter.

  • Bake in a preheated Oven- 350° F for 35 to 40 minutes or until wooden stick inserted into the middle comes out clean.

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