Gluten-Free Vegie Bread

Preheat oven to 180°C.

In a large bowl, combine almond meal, flour, psyllium, salt and baking powder.

Add grated vegetables to the bowl.

In a separate bowl, beat eggs.

Add the eggs, oil, rice malt syrup and vinegar and mix thoroughly.

Scoop into a greased bread tin and bake for 30 minutes or until it passes a skewer test.

Cool, slice into 12 serves and store in an airtight container in the fridge or freezer.

Energy 757.4kj Calories 180.93cal Protein 6.48g Fibre 3.88g Fat 13.58g Saturated Fat 2.63g Carbs 6.73g Sugar