Turmeric Vegetable Loaf Recipe

written by Danielle Minnebo

Gluten-free Healthy Turmeric Vegetable Loaf Recipe

Credit: Danielle Minnebo

This is such a fantastic loaf! A slice of this Turmeric Vegetable Loaf for morning or afternoon tea provides you with a good serve of vegetables, protein, healthy fats and antioxidants from the turmeric and pumpkin.

Makes: 15 slices

Ingredients

Method

  • 1 onion, diced
  • 200g raw grated carrot
  • 200g raw grated pumpkin
  • ¼ cup olive oil
  • 2 tsp seeded mustard
  • 6 eggs
  • 1 cup brown rice flour or buckwheat flour
  • 2 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp baking powder
  1. Preheat oven to 180°C. Grease and line bread tin.
  2. Add onion, carrot, pumpkin, olive oil, seeded mustard and eggs to bowl and mix until combined. Then add remaining ingredients and mix again until combined. Pour mixture into lined bread tin and bake for 1 hour until golden brown and firm to touch.
  3. Allow to cool before slicing. Best stored in fridge for up to 5 days.


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Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.