Cheesy Broccoli Sweet Pepper Snacking Bread | Healthy Plant-Based Savoury Loaf
by Cathy ConnallyInspired by a King Arthur Baking recipe which took its cues from a French savoury cake (cake sale) which is a category of quick breads that include vegetables and meat. This plant forward version is rich in flavours but offers some reduce calories.
Flavours: Cheesy notes accompanied by broccoli and sweet peppers finished off with some rosemary make this recipe delicious and aromatic.
Benefits: 20% lower in calories than the traditional version, more fiber using whole grain Einkorn flour and lower in sodium and saturated fat than the original recipe. Â
Cheesy Broccoli Sweet Pepper Snacking Bread | Healthy Plant-Based Savoury Loaf
Rated 5 stars by 1 users
Category
Breads
Servings
One 5.5" x 4.5" loaf
Prep Time
20 minutes
Cook Time
55 minutes
Calories
265
Inspired by a King Arthur Baking recipe which took its cues from a French savoury cake (cake sale) which is a category of quick breads that include vegetables and meat. This plant forward version is rich in flavours but offers some reduce calories.
Author:Flavours: Cheesy notes accompanied by broccoli and sweet peppers finished off with some rosemary make this recipe delicious and aromatic.
Benefits: 20% lower in calories than the traditional version, more fiber using whole grain Einkorn flour and lower in sodium and saturated fat than the original recipe. Â
Cathy Connally
Ingredients
- 3 chia seed eggs (3 tbsp ground chia seeds + 4 tbsp water)
- Scant cup (50 g) nutritional yeast (fortified preferred)
- 3½ tsp (11 g) onion powder
- 3½ tsp (11 g) garlic powder
- ½ tsp sea salt
- 1½ tbsp lemon juice or vinegar
- 2½ cups (300 g) whole grain flour such as Einkorn
- ¼ cup (39) fine grind yellow cornmeal
- 1¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground black pepper
- 1 tbsp ground rosemary
- 1 cup (100 g) walnut parmesan (see note)
- 2 cups (180 g) broccoli florets and stem, diced fine
- ¾ cup (90 g) sweet peppers, any colours, diced fine
- 1 cup (240 g) plant-based milk + 1 tbsp cider vinegar
- 3 tbsp (48 g) almond butter + 2 tbsp water
Directions
Preheat oven to 350°F (178°C). Line the bottom of the loaf pan with parchment paper.
In a small mixing bowl, stir together the chia seed eggs. Let sit for five minutes until it looks like gel. Set aside.
In a small mixing bowl, mix nutritional yeast, onion and garlic powders, salt, and lemon juice together until thoroughly combined. Set aside.
In a large mixing bowl, mix dry ingredients, Einkorn, cornmeal, baking powder, baking soda, pepper, rosemary. Add the nutritional yeast mixture into the dry ingredients and all but 3 tbsp of the walnut parmesan, until it is thoroughly combined. Set aside.
In a skillet, add tamari, broccoli and sweet peppers and cook for 5-6 minutes or until tender. Place in food processor and pulse 5-6 times to reduce size. Add mixture to dry ingredients and mix with a spatula or by hand to combine all the dry ingredients with the vegetables until there are no dry spots. Set aside.
In a large mixing bowl, add the plant-based milk and vinegar, almond butter and water and the chia seed eggs. Mix thoroughly. Add the wet ingredients into the dry ingredients and mix thoroughly until there are no dry spots.
Transfer the batter to the prepared pan with the parchment paper. Smooth the top and put the last 3 tbsp of walnut parmesan on top.
Bake for 55 minutes until golden brown and puffed in the middle. It is done with it is set in the center and springs back when pressed and a toothpick inserted into the center comes out clean. If it needs more baking time, put a lid on the pan and bake for up to 10 more minutes.
Remove bread from oven and cool in the pan for 10 minutes. Carefully remove it from the pan grabbing the edges of the parchment paper to lift it a wire rack to cool completely.
Recipe Note
Note for low sodium, make walnut parmesan with no added salt. Walnut parmesan recipe.
Equipment: 4 Mixing bowls (2 large and 2 small), whisk, skillet, silicone or wood spatula, food processor, parchment paper, loaf pan, wire rack.
Nutrition
Calories 265, Fat 11.5 grams, Saturated Fat 1.3 grams, Cholesterol 0 milligrams, Sodium 250 milligrams, Carbs 32 grams, Fiber 7.5 grams, Sugar 1.6 grams, Protein 11.6 grams