Paleo Veggie Bread, I Quit Sugar by joydeem. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Paleo Veggie Bread, I Quit Sugar

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Ingredients

8 slice(s)

Veggie Bread

50 g Parmesan cheese
190 g almond meal
90 g arrowroot flour
1/2 tsp sea salt
1/2 tbsp bicarb soda
1 Zuchini, large, cut into quarters
1 carrot, large, peeled and cut into quarters
5 eggs, medium sized, free range
1 1/2 tbsp apple cider vinegar (ACV)
2 tbsp Pepitas Raw

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6

55min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Breakfast Brunch Lunch Snack Supper Baking Cooling Bread Vegetable dish Easy Quick Appetizer Starter Gluten free Non-dairy Vegetarian

Recipe's preparation

Preheat a fan foreced oven to 180`C. Line a standard loaf tin with baking paper leaving 2cm overhanging and set aside.

Place Parmesan into mixing bowl & grate 6 sec/speed 8. Transfer into a large bowl and set aside.

Place almond meal, arrowroot flour, salt and bicarb soda into mixing bowl insert MC and combine 4 sec/speed 5. Transfer into bowl with grated parmesan and set aside.

Place cut zucchini & carrot into mixing bowl and grate 5 sec/speed 8. Pour into Simmering Basket and press out the excess juices.

Insert Butterfly Whisk. Place eggs and ACV into mixing bowl and lightly whisk 1 min/speed 4. Remove Butterfly Whisk.

Add reserved dry mixture along with carrot/zucchini mixture and combine "Counter-clockwise operation" 5 sec/speed 4.

Transfer the dough into prepared loaf tin and sprinkle with pepitas. Bake for 40-45 mins or until the top starts turning golden and a wooden skewer inserted into center of loaf comes out clean.

Leave bread to cool for 5 minutes then using the overhanging baking paper, remove from tin and transfer to wire rack to cool for a further 5 minutes. Then slice into 1.5cm thick slices.

Accessories you need

Butterfly
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Simmering basket
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Spatula TM5/TM6
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Tip

This bread is quite dense so depending on your oven, may require longer cooking time.

This nutrient dense bread will not rise like traditional loafs.

To Freeze: Slice bread and place baking paper between slcies and place in zip lock bags.

Dairy Free Opteion: Omit the parmesan Cheese.

Tastes best toasted with avo and feta smash.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.