Vege bread

Gluten free, dairy free, nut free, yummy vegetable bread

This is a bread recipe I go to over and over again. My family love this vegetable bread – it’s gluten free, dairy free, yeast free and nut free – but not flavour free!

I first got the inspiration for this recipe from Jessica Sepal but as I am anaphylactic to nuts and am following a gut healing protocol for SIBO I have adapted the recipe – and it is so delicious.

This is an easy recipe and can be frozen and toasted when needed. You can also make these in a muffin tin and freeze for a quick and easy snack – just reduce baking time to around 25 minutes.


  • 2 ½ cups of ground Pumpkin Seeds and Sunflower Seeds mixed.
  • 1 Carrot Grated
  • 1 Zucchini Grated
  • 1 cup of any other vegetables you may have grated – for example I will throw in pumpkin, sweet potato, broccoli, left over vegetables from the night before!
  • Fresh herbs – basil, thyme, rosemary
  • Spices of your choice – Paprika, cumin, mixed Italian Herbs
  • 1 Teaspoon of Baking Powder
  • Salt and pepper to taste
  • 3 eggs beaten
  • 2 Tablespoons of Olive Oil


  1. Preheat Oven to 180 degrees
  2. Combine all dry ingredients in a bowl
  3. In a separate bowl combine eggs, oil, fresh herbs and vegetables
  4. Add the wet ingredients to the dry ingredients and mix well
  5. Pour into a greased loaf tin and bake for approximately 50 minutes
  6. Cooked when firm in the middle.

Enjoy with smashed avocado, rocket and fresh tomato – so good!


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