This veggie loaf is so loaded with nutritious ingredients and tastes delicious. It is best to allow the loaf to cool slightly before eating as this will help it set, giving it a better (in my opinion) texture. I make this for my bubba all the time and she devours it! I just omit the salt/veggie stock when I bake it for her.

Feel free to play around with this recipe and get creative. You can try out different veggies, herbs, add some grated cheese, experiment with different flour options such as quinoa or cassava flours. I would however recommend you keep the coconut flour in there as this has an important role in the texture. Next time I make these I plan to try adding mashed green peas and also try it with roast pumpkin instead of sweet potato. Its one of those recipes where you can get creative.

Here is the recipe:

Ingredients:

2 medium, whole sweet potatoes or 1 large sweet potato

2 leeks , dark green section removed.

1 cups worth of grated or finely chopped mushrooms

5 pasture raised eggs

1 1/2 cups grated veggies (you can mix and match, using what you have. I use carrots, zucchini, fennel, eggplant or broccoli)

2 sprigs of fresh rosemary, stem removed and chopped.

1/3 cup nutritional yeast

1/2 cup extra virgin olive oil + 2 teaspoons for frying pan

1 cup almond meal

1 cup quinoa flour (or another gluten free flour such as chickpea or cassava)

2 tablespoons coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons veggie stock powder (or substitute with salt)

1 teaspoon ground black pepper

Directions:

Preheat oven to 180 C/ 350 F.

Poke 2-3 holes through the sweet potato skins and then place on a baking tray. Bake for approximately 35-40 mins or until cooked through (inside will be soft when cooked). Once cooked, scoop out the inside flesh and set aside to cool.

Thoroughly wash the leeks to remove any dirt or grit and then finely slice.

Place 2 teaspoons of olive oil into a frying pan and then add the leeks. Cook on medium heat while stirring until leeks have softened. Add the mushrooms and cook for a further 2-3 mins until mushrooms are cooked well. Set aside to cool.

Squeeze out excess liquid from the remaining grated veggies. To do this I place them in a dish cloth or muslin bag and squeeze them thoroughly so the liquid strains through.

To a large bowl add the eggs and olive oil and beat with a fork until combined. Add the almond meal, quinoa flour, coconut flour, baking soda, baking powder, nutritional yeast, veggie stock powder or salt, pepper, rosemary, cooled sweet potato flesh, strained grated veggies, leeks and mushrooms and stir until well combined.

Line and grease a large loaf pan and then pour the mixture in.

Cook for approximately 40-50 mins or until cooked through. Allow to sit for about 30 mins so that mixture sets. Serve with some butter, olive oil, cheese, avocado, tomato + basil or anything else you like! Or just enjoy on its own.