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        Calories
        172
        Fat
        11g
        Saturates
        5g
        Protein
        8g
        Carbs
        11g
        Sugars
        5g
        • Calories
          172
        • Fat
          11g
        • Saturates
          5g
        • Protein
          8g
        • Carbs
          11g
        • Sugars
          5g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          172
        • Fat
          11g
        • Saturates
          5g
        • Protein
          8g
        • Carbs
          11g
        • Sugars
          5g

        British

        Vegetable loaf with coconut flour, zucchini and carrot

        About

        Ingredients

        Order Ingredients

        Method

        1. First, preheat the oven to 180°C and line a loaf pan and set aside.
        2. Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices using a mandolin if you have one.
        3. In a large skillet or sauté pan, heat butter or coconut oil. Add the minced garlic and stir until fragrant then add the sliced vegetables and season with a quarter teaspoon of the salt and all the pepper.
        4. Cook over medium-low heat, stirring occasionally, until softened, about 8 to 10 minutes.
        5. Meanwhile, in a bowl, sift together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs, coconut yoghurt and whisk in flour mixture until combined and slightly thickened.
        6. Fold in the cooked vegetables and basil. Scrape mixture into prepared pan.
        7. Bake until light golden brown on top and set in the centre, about 40-45 minutes. Remove cake from oven and let cool in the pan for around 10 minutes.
        8. Remove from pan, and serve warm or let cool on a wire rack and serve at room temperature.
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        Carrot Australia

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