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Cheddar & Mixed Vegetable Loaf Recipe

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4.4 from 84 reviews

This Cheddar & Mixed Vegetable Loaf is a delightful savory bread packed with vibrant vegetables, fresh herbs, and melted cheddar cheese. Perfect for breakfast, lunch, or as a snack, this loaf combines the earthy flavors of courgette, carrot, and spinach with the richness of cheese and the lightness of almond or gluten-free flour, making it suitable for gluten-sensitive diets. It’s a simple, wholesome recipe baked to golden perfection and topped with seeds and extra cheese for a crunchy, cheesy crust.

Ingredients

Scale

Vegetable Mixture

  • 1 brown onion, finely diced
  • 1 courgette, grated
  • 1 carrot, grated
  • A big handful of spinach or silverbeet, shredded
  • Small handful of fresh herbs (e.g. parsley, chives, or basil), finely sliced

Loaf Base

  • 1 cup cheddar cheese, grated
  • ½ tsp salt
  • ¼ cup extra virgin olive oil
  • 5 eggs, beaten
  • 1 cup almond meal, self-raising flour, or gluten-free self-raising flour

Topping

  • Sunflower or pumpkin seeds (quantity as desired for topping)
  • ¼ cup grated cheddar cheese

Instructions

  1. Prepare the vegetables: Finely dice the brown onion, grate the courgette and carrot, and shred the spinach or silverbeet. Finely slice the fresh herbs. Set aside these prepared vegetables and herbs.
  2. Mix the base ingredients: In a large mixing bowl, combine the beaten eggs with the extra virgin olive oil, salt, and grated cheddar cheese. Whisk until well incorporated to create a smooth base for the loaf.
  3. Add vegetables and herbs: Fold the grated and chopped vegetables along with the fresh herbs gently into the egg and cheese mixture to evenly distribute them throughout the batter.
  4. Incorporate the flour: Slowly add the almond meal or chosen self-raising flour to the vegetable and egg mixture. Stir gently but thoroughly until all ingredients are combined and a slightly thick batter forms.
  5. Prepare the baking pan: Line a loaf tin with baking paper or lightly grease it. Pour the batter into the loaf tin and smooth the top evenly using a spatula.
  6. Add toppings: Sprinkle the sunflower or pumpkin seeds and the extra grated cheddar cheese evenly over the top of the batter to create a crunchy and cheesy crust after baking.
  7. Bake the loaf: Preheat your oven to 180°C (350°F). Place the loaf in the oven and bake for approximately 45-50 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
  8. Cool and serve: Remove the loaf from the oven and allow it to cool for at least 10 minutes in the tin before removing. Slice and serve warm or at room temperature as a tasty snack or meal accompaniment.

Notes

  • You can substitute almond meal with gluten-free self-raising flour for a gluten-sensitive version or use regular self-raising flour if gluten is not a concern.
  • Feel free to experiment with different fresh herbs according to your preference.
  • Storing the loaf in an airtight container in the refrigerator will keep it fresh for up to 3 days. It also freezes well for up to 2 months.
  • For a dairy-free version, substitute cheddar cheese with a plant-based cheese alternative.
  • Ensure the vegetables are well grated or finely chopped to help the loaf hold together.

Find it online: https://amandafood.com/cheddar-and-mixed-vegetable-loaf-recipe/