Loaded Veggie Cheese Loaf

Rating:

apples-green

Created by:

QAST, Waterford State School
Total time:
50 min
Preparation:
10 min
Cooking:
40 min
Serves:
8

Category:

Tags:

1.5

Ingredients

1.5cupsself-raising flour
1tspbaking powder
3eggs
1.5cupsmilk
2tspsalt
2cupveggie peels & edible scraps, chopped (e.g. carrot peels, zucchini ends & sweet potato)
1cupparsley (fresh & chopped)
1tspthyme or other herbs
4spring onion stems
150glow-fat feta
1/2cupshredded low-fat cheese

Method

  1. Preheat oven to 180 degrees. Grease the base and sides of a loaf pan and line with baking paper.
  2. Add flour and baking powder into a large bowl. Add the eggs, milk and salt. Stir to combine.
  3. Add the peelings, parsley, shallot and thyme. Mix until just combined. Gently fold in the feta. Spoon into the prepared pan.
  4. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

Recipe description

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.

Variations

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
Contact

347 Old Cleveland Road
Coorparoo
QLD 4151

Phone: (07) 3324 1511

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