If you are gluten intolerant, you will probably have a few different types of flour in your cupboard by now. The flour in this recipe can be changed around. In one week, I have made 4 of these loaves. Yum, it is so good. I eat it for lunch.When your oven is on, just roast up some small pieces of veges, cool, put them in the fridge, ready for your next loaf.
Funky Vege Loaf - Gluten Free Recipe
Large Loaf tin lined with greaseproof paper - If you double the mixture like I do, it makes 2 large loaves or 3 small loaves.
1 cup Tapioca flour
1/2 cup Quinoa flour
1/2 cup Rice flour
1 tsp baking soda
2 tsp apple cider vinegar
1 tsp Himalayan salt
4 eggs whisked
150 gr sour cream or plain unsweetened yogurt or for dairy free - coconut yogurt
2/3 cup olive oil
150 gr mixed roasted vegetables - pumpkin, orange kumara, leek and carrot - chopped into small cubes, roast in a high oven with oil and sea salt until soft. Cool.
1 spring onion, sliced
handful spinach
Other options for this loaf -
1/2 green capsicum chopped small
120 gr sun-dried tomatoes
130 gr feta crumbled
3 tbsp sunflower seeds
Method
1 - Saute spring onion and (capsicum) on low, until soft.
2 - Mix flour and salt together, make a well in the middle
3 - Add eggs, oil, sour cream, and mix
4 - Fold in (feta, ) roasted vegetables, spring onion, (sun dried tomatoes and capsicum)
5 - Fold in the spinach.
6 - Pour into your tin and sprinkle sunflower seeds on top.
7 - Bake 180 c 1 hour or until poking a skewer in and it comes out clean.
