Food & Drink

A Bread Recipe from “I Quit Sugar”

Put leftover veg to good use

We’re back with our third installment from Aussie health guru Sarah Wilson, author of I Quit Sugar. Today, Wilson gives us an exclusive recipe for a bread packed with fiber.

This is a meal in a bread. Tip: Slice and freeze individually (in separate wrapping) so you can pull one out at work, toast in the office kitchen, and serve with some lovely, organic butter. Alternately, try a thick slice smothered in cottage cheese with a sprinkle of cinnamon, a layer of nut butter, a drizzle of tahini, or a few slices of avocado. If you’d prefer it more savory than sweet, omit the brown rice syrup and enjoy it topped with a poached egg.

Leftover Veggie Bread
Serves eight

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.

For more healthy recipes, preorder I Quit Sugar at amazon.com, $19.

Photo: Kaitlyn McQuaid for DailyCandy