Loaded Veggie Cheese Loaf
- Total time:
- 50 min
- 10 min
- 40 min
- Created by:
$1.50 ea iThis price is provided as a guide only and should be checked before using it as a listed menu price.
1.5 cup Self Raising Flour
1 tsp Baking Powder
3 each Eggs
1.5 cup Milk
2 tsp Salt
2 cup Veggie Peels & Edible Scraps (chopped) (e.g. carrot peels, zucchini ends & sweet potato)
1 cup Parsley (fresh & chopped)
1 tsp Thyme or Other Herbs
4 unit Spring Onion
150 g Low Fat Feta
0.5 cup Shredded Low Fat Cheese
- Preheat oven to 180 degrees. Grease the base and sides of a loaf pan and line with baking paper.
- Add flour and baking powder into a large bowl. Add the eggs, milk and salt. Stir to combine.
- Add the peelings, parsley, shallot and thyme. Mix until just combined. Gently fold in the feta. Spoon into the prepared pan.
- Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean
Vegetarian & Nut Free This recipe uses vegetable scraps, which is a fantastic way to reduce kitchen waste. The veggie loaf is a delicious, easy and cost efficient snack. We recommend serving warm - for example by toasting in the sandwich press. Thank you to Waterford State School for submitting this recipe.
Add in whatever vegetable scraps or other vegetables you have: e.g. corn, spinach, carrot, sweet potato, carrot, zucchini etc. Add in different herbs: e.g. mixed herbs, Add in extras: e.g. sun-dried tomato or roasted capsicum Gluten Free: replace flour with gluten free flour