Veggie Filled Bread

Low Carb Recipes Nutrition for Life

Our veggie filled bread is perfect for any meal of the day and can be served warm, cold, or even toasted with your favourite fillings/toppings.

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

Category, Cooking MethodTags, , Rating
Servings12 Servings
Prep Time10 minsCook Time1 hr
 1 small sweet potato, grated
 1 carrot, grated
 1 zucchini, grated
 ½ cup coconut milk
 2 tbsp coconut oilBuy Now
 3 eggs
 1 tsp baking powderBuy Now
 2 cups almond flourBuy Now
 1 tsp cumin
 1 tbsp pumpkin seeds
 Salt and pepper to taste
1

Pre-heat oven to 180 degrees C.

2

Grate the vegetables then squeeze the zucchini by hand to remove excess juice. Add to a large mixing bowl.

3

Mix all the wet ingredients together in the large bowl.

4

Then add the almond flour, baking powder, salt and pepper, and cumin, and mix until combined.

5

Add to non-stick loaf tin, and top with pumpkin seeds.

6

Bake for 60 minutes or until cooked through.

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Low Carb Recipes Nutrition for Life

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Low Carb Recipes Nutrition for Life
Nutrition Facts

Servings 12


Amount Per Serving
% Daily Value *
Total Fat 15g9%
Net Carbohydrate 4g20%
Protein 6g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category, Cooking MethodTags, , Rating
Servings12 Servings
Prep Time10 minsCook Time1 hr
 1 small sweet potato, grated
 1 carrot, grated
 1 zucchini, grated
 ½ cup coconut milk
 2 tbsp coconut oilBuy Now
 3 eggs
 1 tsp baking powderBuy Now
 2 cups almond flourBuy Now
 1 tsp cumin
 1 tbsp pumpkin seeds
 Salt and pepper to taste
1

Pre-heat oven to 180 degrees C.

2

Grate the vegetables then squeeze the zucchini by hand to remove excess juice. Add to a large mixing bowl.

3

Mix all the wet ingredients together in the large bowl.

4

Then add the almond flour, baking powder, salt and pepper, and cumin, and mix until combined.

5

Add to non-stick loaf tin, and top with pumpkin seeds.

6

Bake for 60 minutes or until cooked through.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

60 Minutes

Ingredients

 1 small sweet potato, grated
 1 carrot, grated
 1 zucchini, grated
 ½ cup coconut milk
 2 tbsp coconut oilBuy Now
 3 eggs
 1 tsp baking powderBuy Now
 2 cups almond flourBuy Now
 1 tsp cumin
 1 tbsp pumpkin seeds
 Salt and pepper to taste

Directions

1

Pre-heat oven to 180 degrees C.

2

Grate the vegetables then squeeze the zucchini by hand to remove excess juice. Add to a large mixing bowl.

3

Mix all the wet ingredients together in the large bowl.

4

Then add the almond flour, baking powder, salt and pepper, and cumin, and mix until combined.

5

Add to non-stick loaf tin, and top with pumpkin seeds.

6

Bake for 60 minutes or until cooked through.

Veggie Filled Bread