Yoghurt Bread

A savoury bread recipe that incorporates the goodness of yoghurt, a mixture of whole grains and vegetables. Enjoy on its own as a healthy pregnancy snack, serve with your morning eggs, or top with your favourite sandwich fillings. It’s also yummy with a bowl of broccoli soup.

Ingredients

2 ½ cups gluten free flour mix*

1 tbsp baking powder

1 tsp salt

1 tsp coconut sugar

1 tbsp psyllium husks

1 tbsp olive oil

2 eggs

1 cup natural yoghurt

1 cup zucchini, peeled and grated

1 cup carrot, peeled and grated

*Gluten Free Flour Mix

1 cup (140g) buckwheat flour

1 cup (140g) millet flour

1 cup (120g) arrowroot

Whisk together the three different flours in a large bowl. Transfer to an airtight container and store in the pantry.

Method

Preheat oven to 190°C and line a loaf tin with baking paper.

Combine all the dry ingredients in a food processor or blender and mix.

Add oil, eggs and yoghurt and mix well.

Stir through the grated zucchini and carrot, place dough into loaf tin and bake for 45-50 minutes.

Leave to cool in the loaf tin. Store in a paper bag in the fridge for up to 4 days or in the freezer for up to 4 months.

N.B. This recipe was inspired by Mandy Sacher, the author of Wholesome Child.