Vegetable Peel And Feta Loaf

Packed with flavour, this feta, vegie and herb loaf is a tasty way to use up carrot, sweet potato and potato peel.

The ingredient of Vegetable Peel And Feta Loaf

• 225g 1 1 2 cups self raising flour
• 1 tsp baking powder
• 3 eggs
• 125ml 1 2 cup milk
• 2 tsp sea salt flakes
• 200g 2 cups scrubbed and washed vegetable peelings such as carrot sweet potato and potato coarsely chopped
• 1 cup chopped fresh parsley leaves and stems plus extra leaves to serve optional
• 4 green shallots finely chopped
• 1 tbsp fresh thyme leaves finely chopped
• 150g castello fetta cubes in brine

The Instruction of vegetable peel and feta loaf

• preheat oven to 180c 160c fan forced grease the base and sides of a 11 x 21cm loaf pan and line with baking paper
• sift the 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 top the loaf with extra parsley if using and serve

Nutritions of Vegetable Peel And Feta Loaf

fatContent: 205 301 calories
saturatedFatContent: 6 7 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 24 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 7 grams protein
sodiumContent: n a

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