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

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

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