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5 A Day Veggie Breads (Nut Free)

5 A Day Veggie Breads, plant based recipe, London food photographer, Modern Food Stories

Bread and I, we had this love hate relationship. I loved it, it hated me … oh the turmoil of unrequited love! I tried swapping to its healthier, gluten free cousin but still no romance. Grains of any sort, be it rice, spelt, wheat, oat, quinoa or buckwheat can cause a catastrophic effect in the gut, particularly for those with autoimmune diseases and heighten the pain we all dread with inflammation. Whilst I’ve no interest in eating bread made from grains ever again, I have to admit, I do miss its versatility. I miss something to smack my favourite fillings in between or to dunk in my favourite soup. Hence today’s 5 A Day Veggie Breads.

I’m a big fan of nut and coconut bread combinations and I’ll be posting lots of my favourite recipes for these but sometimes even I can overkill the nut front and my digestion needs a break. So I’m faced with … something that can sort of act like bread, will pair well with nut butter or avocado and that is top of the charts on the health scale … make the main ingredient veggies of course!

I’m so excited about these 5 A Day Veggie Breads. I’ve listed a few flavour combinations below that you can experiment with but be creative and make them your own. But as my very wise dad always says KISS, keep it simple stupid! Well I do like kissing so i’ve listed my basic recipe too! Super speedy to make and take just 10 minutes in the oven, they’re the perfect grain, gluten and dairy free snack.

Top these healthy Veggie Breads with chicken, roast salmon or why not try my Vegan Avocado Cream? Even Nut butter or more coconut oil works too. Such a great way to get your 5 a day veggie quota in!

5 A Day Veggie Breads, plant based recipe, London food photographer, Modern Food Stories
5 A Day Veggie Breads, plant based recipe, London food photographer, Modern Food Stories
5 A Day Veggie Breads
Overview
Serves:
3 (6 veggie breads)
Difficulty: Easy
Cooking Time: 25 minutes
Ingredients
  • 2 carrots (140g)
  • 1/2 large cauliflower (400g)
  • 1 large courgette (240g)
  • 1/4 celeraic (200g)
  • 2 medium eggs
  • Good pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
  • 1 tbsp extra virgin
  • 2 tbsp coconut oil
Flavouring combinations
  • 1 tbsp bruschetta mix or 6 chopped sun dried tomatoes (I like Oil & Vinegar)
  • 2 - 3 tbsp chopped herbs like parsley, coriander and chives
  • 10 chopped pitted black olives
  • 2 - 3 tbsp red or green pesto
Method
  • Preheat the oven to 180C (fan assisted) / 200C / 400F.
  • In a food processor shred all the vegetables then empty into a bowl and cook in the microwave for 7 minutes. Alternatively, use a steamer. When cooked transfer to a muslin cloth or fine tea towel. Allow to cool for a few minutes and then squeeze out the excess water.
  • Place the compressed veggies back in a bowl and add the eggs, olive oil, salt, pepper, choice of seasoning and 1 tablespoon of the coconut oil. If using the bruschetta mix i use, careful on adding salt as it already contains it. Same with pesto.
  • Mix until combined and spoon onto greaseproof paper so they look like pancakes or use a burger press like i did. Bake in the oven for 10 minutes flipping half way through until golden.
  • Whilst sill warm, brush with the remaining coconut oil. Load up with your favourite toppings and you’re good to go.
Print Recipe
Overview
Serves:
3 (6 veggie breads)
Difficulty: Easy
Cooking Time: 25 minutes
Ingredients
  • 2 carrots (140g)
  • 1/2 large cauliflower (400g)
  • 1 large courgette (240g)
  • 1/4 celeraic (200g)
  • 2 medium eggs
  • Good pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
  • 1 tbsp extra virgin
  • 2 tbsp coconut oil
Flavouring combinations
  • 1 tbsp bruschetta mix or 6 chopped sun dried tomatoes (I like Oil & Vinegar)
  • 2 - 3 tbsp chopped herbs like parsley, coriander and chives
  • 10 chopped pitted black olives
  • 2 - 3 tbsp red or green pesto
Method
  • Preheat the oven to 180C (fan assisted) / 200C / 400F.
  • In a food processor shred all the vegetables then empty into a bowl and cook in the microwave for 7 minutes. Alternatively, use a steamer. When cooked transfer to a muslin cloth or fine tea towel. Allow to cool for a few minutes and then squeeze out the excess water.
  • Place the compressed veggies back in a bowl and add the eggs, olive oil, salt, pepper, choice of seasoning and 1 tablespoon of the coconut oil. If using the bruschetta mix i use, careful on adding salt as it already contains it. Same with pesto.
  • Mix until combined and spoon onto greaseproof paper so they look like pancakes or use a burger press like i did. Bake in the oven for 10 minutes flipping half way through until golden.
  • Whilst sill warm, brush with the remaining coconut oil. Load up with your favourite toppings and you’re good to go.
Print Recipe

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