Fiber-Rich Loaf with Frozen Vegetables
A Deliciously Filling Fiber Bread Made with Frozen Vegetables: Your Gut Will Thank You!
Say goodbye to bathroom worries! This fiber bread, crafted with frozen vegetables and almond flour, is incredibly healthy and satisfying. Make a batch and enjoy a boost of goodness every day.
Ingredients
- 1 large onion (approx. 267g)
- 231g butternut squash (or kabocha squash)
- 186g button mushrooms
- Approx. 700g frozen mixed vegetables (broccoli, carrots, cauliflower, etc.)
- 2 pinches of salt (approx. 1g)
- 13cc powdered allulose (approx. 2.5 tsp)
- 200ml almond flour (approx. 180g)
- 2 fresh eggs
- 50ml Extra Virgin Olive Oil
- 2 pinches of baking powder (approx. 1g)
Cooking Instructions
Step 1
First, finely mince the button mushrooms. Aim for a very fine chop for the best texture in the bread.
Step 2
Heat 1 tbsp (approx. 15ml) of Extra Virgin Olive Oil in a pan over medium heat. Add the minced mushrooms and sauté. Once the mushrooms release their liquid, turn the heat to high and cook for about 4 minutes, or until most of the moisture has evaporated. This step concentrates the mushroom flavor and improves the bread’s texture. Transfer the cooked mushrooms to a separate bowl and let them cool.
Step 3
Sauté the vegetables: To speed up cooking, finely chop the onion, squash (butternut or kabocha), and the frozen mixed vegetables (broccoli, carrots, cauliflower). Heat 2 tbsp (approx. 30ml) of olive oil in the pan and sauté the onion until translucent. Add the chopped squash and cook together for about 4 minutes. Then, add the carrots and cook for another 2 minutes. Finally, add the broccoli and cauliflower and sauté for another 2-3 minutes until all vegetables are tender.
Step 4
Transfer the sautéed vegetables to a large bowl and let them cool completely. It’s important they cool down before the next step to prevent the eggs from cooking prematurely.
Step 5
Using a hand blender, puree the cooled sautéed vegetables until smooth. Once the vegetable mixture is a fine puree, add the pre-cooked and cooled mushrooms. Pulse briefly with the blender just to incorporate the mushrooms while retaining some of their texture. Avoid over-blending at this stage.
Step 6
Add the batter ingredients: To the vegetable puree, add 2 pinches of salt (approx. 1g), 13cc of powdered allulose, 200ml of almond flour, 2 fresh eggs, the remaining 20ml of Extra Virgin Olive Oil, and 2 pinches of baking powder (approx. 1g). Mix well with a spatula or whisk until you achieve a smooth, cohesive batter.
Step 7
Transfer the batter into a piping bag. Fill mini pound cake liners (paper cups) with the batter, filling them about 70-80% full. This prevents the batter from overflowing during baking.
Step 8
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. You can check for doneness by inserting a skewer; it should come out clean. Oven temperatures and times may vary, so adjust as needed.
Step 9
Once completely cooled, the bread will easily release from the paper liners. This fiber bread can be stored in the refrigerator for about a week or frozen for up to a month. For a delightful treat, warm a slice slightly in an air fryer before serving; it will have a slightly crisp exterior and a moist, dense interior reminiscent of a rich pound cake, offering immense satisfaction. If you still feel hungry after a meal, this fiber bread with a cup of warm tea is a perfect, fulfilling snack. Making this healthy bread with leftover vegetables from your fridge or freezer is a convenient option, especially for solo meals or when you’re too tired to cook – think of it like a ready-to-eat meal kit. Don’t miss out on your veggies; this bread is a delicious way to ensure you do! ^^
