Loaded Veggie Cheese Loaf
QAST, Waterford State School
- shanae kalepa
2cupveggie peels & edible scraps, chopped (e.g. carrot peels, zucchini ends & sweet potato)
1cupparsley (fresh & chopped)
1tspthyme or other herbs
4spring onion stems
1/2cupshredded 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