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One my favorite recipes from Book Vegan Bread packed with plenty of daily fiber.
This a full meal filled with Vegetable and proteins
Leftover Veggie Bread
Serves eight
Ingredients
1 c. almond meal (to make, pulse 1 c. almonds in a food processor until super fine)
1 c. buckwheat flour (or gluten-free flour of your choice)
2 tsp. baking powder
2 tsp. ground cinnamon
1 tbsp. chia seeds
1 c. walnuts, chopped
2 carrots, grated
2 zucchinis, grated
1 c. mashed sweet potato or pumpkin
2 eggs, lightly beaten
¼ c. coconut oil, melted
1 tbsp. brown rice syrup, optional
1. Preheat oven to 350°. Grease a medium loaf pan or line with parchment paper.
2. In a large bowl, mix almond meal, flour, baking powder, cinnamon, chia seeds, and walnuts until well combined.
3. In a separate bowl, combine carrots, zucchinis, sweet potato or pumpkin, eggs, oil, and brown rice syrup (if using).
4. Add wet ingredients to dry ingredients and combine well.
5. Transfer to prepared loaf pan and bake 60-90 minutes. Cooking times vary, so check the bread after an hour by inserting a skewer into the center. If it comes out clean, the bread is ready.
6. Allow to cool for 10 minutes before removing from pan.
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