Streamside Loaf
This is like a savoury muffin or a cheddar scone, with vegetables, and larger. You can use any vegetables, this is such a good one to use up all those odds and ends of vege- just be mindful of the ratios.
I like tomato in this, any cheeses you have, and have the chilli flakes if you like a tickle of heat. You can omit almond flour with another 70g of flour if you would like. I like to have on hand all week for lunches and snacks.
- 250g Streamside Courgette, grated.
- 60G Stream side celery, diced, with the leaves.
- 8 grams Streamside Thyme, chopped.
- 150-70 Streamside Swiss chard, sliced thinly.
- I cob of Streamside corn, kernels sliced off.
- 115g Almond flour
- 7 g of salt, 3g pepper, 1g of oregano, 2g of chilli flakes
- 150 g of mixed cheeses, Tasty, Colby, Mild or Feta.
- 4 large eggs
- 140g yoghurt
- .8g baking soda (or ½ a teaspoon)
- 330 g self-raising flour
- 100 ml of light virgin olive oil
- Preheat oven to 175 degrees Celsius. Line baking tray 15 by 28 cm tray with baking paper, or two loaf tins.
- Crate, slice chop vegetables, throw in a bowl with the seasoning, spices and herbs, and cheeses.
- Add eggs, oil and work the mixture with a fork vigorously, to make sure it is all mixed.
- Warm a tablespoon of yoghurt in the microwave for 15 seconds, stir in the ½ tsp. of baking soda, and when mixed, add that to the rest of the yoghurt and beat until fully disbursed.
- Add yoghurt to the vege mixture, fully.
- Fold flour through the mixture, and pour into tin, bake 20 minutes and check, and bake until risen in the middle and golden on top.
- Cool on a rack. Keep in a container in the fridge.