Scottish Daily Mail - - The Green Kitchen -

this mag­nif­i­cent loaf is an ideal way to use up eggs and is per­fect for shar­ing.

sweet potatoes are loaded with fi­bre, an­tiox­i­dants, vi­ta­mins and min­er­als, while cour­gettes of­fer im­mune sys­tem-boost­ing vi­ta­min C and potas­sium.

this loaf is also veg­e­tar­ian, dairy-free and free of wheat and gluten.

IN­GRE­DI­ENTS Serves six

5 eggs, lightly beaten 1 onion, finely chopped 1 clove gar­lic, crushed 450g (1lb) cour­gette, grated 250g (½lb) sweet potato, peeled and grated 150g (5¼ oz) ground al­monds 1 tsp bak­ing pow­der ½ cup of nu­tri­tional yeast or strong cheese 2 tbsp pesto 1 tbsp dried rose­mary A few cherry toma­toes, to top Salt and pep­per


Line a bak­ing tin (20x30cm or 8x12in) with grease­proof pa­per.

if you have a food pro­ces­sor, use the grater blade to pre­pare your sweet potato, cour­gette, onion and gar­lic.

in a large bowl, mix to­gether the sweet potato and the cour­gette with the ground al­monds, rose­mary, yeast or cheese, and salt and pep­per.

Make a well in the mix­ture and add the eggs and the pesto, then mix well. stir in the onions, gar­lic and bak­ing pow­der.

Pour the mix­ture into your pre­pared bak­ing tin, spread­ing evenly, and top with the cherry toma­toes.

Bake for 40-50 min­utes at 200C (400F, gas 6). the loaf is cooked when a skewer comes out clean.

Cour­gette and sweet potato loaf Hearty and healthy: This sweet potato and cour­gette loaf tastes de­li­cious and is packed with vi­ta­mins and fi­bre

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