Beautifying Vegetable Loaf


  • 2 cups of almond pulp (your leftovers from making almond milk) or 2 cups of almond meal
  • 1 ¼ tsp of gluten-free baking powder
  • ½ cup of rolled or steel-cut oats
  • 1 cup of mixed seeds (pumpkin, sunflower, chia, sesame…)
  • 1 tsp of turmeric
  • 1-2 tsp of cumin powder
  • 1-2 TBSP of nutritional yeast
  • 1 tsp of good quality salt (such as Herbamare or pink Himalayan salt)
  • Black pepper, ground to taste
  • 1 medium size sweet potato, peeled grated
  • 1 large courgette, grated
  • 1 large carrot, grated
  • 2 eggs
  • 2 Tbsp of extra virgin olive oil instead



  1. Preheat the oven to 180 degrees and line your baking form with paper.
  2. In a large bowl mix your almond pulp and all dry ingredients together until well combined.
  3. Grate your vegetables.
  4. In a separate bowl combine your vegetables, eggs and oil well.
  5. Add your wet ingredients to your dry ingredients and stir until well combined.
  6. Pour your bread batter into your prepared baking dish and sprinkle with extra seeds.
  7. Bake for 50-60 minutes or until inserted skewer comes out clean and your healthy-licious vegetable loaf smells irresistible.
  8. Let loaf cool before cutting.

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