The Summer harvesting is upon us! You may have a vegetable garden that’s giving you an abundance of crops or you are enjoying the bounty at your local Farmer’s Market. If you find yourself with a little bit of this and a little bit of that, here is a different way to use them up besides making soup!
This bread isn’t a sweet bread like most squash quick breads. This morning I had it toasted with a butter substitute I make with Coconut Oil and it was tasty! I found it goes well with a meal or with a spreadable cheese for a snack.
Remember to be adventuresome and switch out the suggested veggies for the ones you have.
Surplus Veggie Quick Bread Yield: 1 loaf of 18 slices
- 1 cup Organic Rye Flour
- 1 cup Organic Whole-wheat Flour
- ½ cup uncooked Organic oats
- 3 T. grated Parmesan Cheese
- 1/4 cup Raw Local Honey
- ½ tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3 eggs
- 1/2 cup milk
- 1/2 cup organic virgin coconut oil liquefied
- 1 cup grated carrot
- 1 cup grated zucchini
- 1/3 cup chopped green onions with tops
- 1/2 cup finely chopped celery with leaves
- 1 T. each of chopped fresh Thyme, Basil & Oregano
- 1 drop each of Thyme, Basil & Oregano Essential Oils purchase HERE
- Preheat oven to 350 degrees F.
- Oil & flour standard loaf pan.
- In large bowl, combine dry ingredients.
- In separate bowl, beat together eggs, milk and oil.
- Combine wet ingredients, dry ingredients, and herbs, essential oils and veggies until just moistened.
- Fill loaf pan and let sit for 10 minutes or so before baking.
- Bake for 1 hour, or until toothpick inserted comes out clean.
- Cool briefly, then turn out of pan to cool further.
1 loaf yields 18 slices Nutrition Per slice: 143 cal, 7.5g total fat, 32mg Chol, 85mg sodium, 16.5g carbs, 2.3g fiber, 5g sugar, 3.5g protein
- This bread freezes nicely and travels well so great for sharing which means you just may want to make several loafs at a time.
- Besides changing out the vegetables you could also change the Herbs and essential oils. If you don’t have the particular essential oil up the fresh herb to 2-3 Tablespoons.
- I use the oils because it ups the health/nutritional benefits for the bread.
- Not all essential oils are safe to take internally. To learn more and which essential oils I use, click HERE or Contact me Kathy@kathyskinner.com .
Leave me a comment below on what changes you made.
- Thyme – Provides cleansing and purifying effects for the skin, Broad-spectrum activity
- Basil – Soothes sore muscles and joints, Assists with clear breathing, Acts as a cooling agent for the skin, Promotes mental alertness, Lessens anxious feelings, Enhances memory function, Reduces stress and tension, Reduces tension when applied to temples and back of neck, Soothes minor irritations, Sharpens focus while studying or reading, Soothes minor skin irritations
- Oregano – Used as a powerful cleansing and
purifying agent, Provides immune-enhancing benefits, Supports healthy digestion and respiratory function, Excellent source of antioxidants
- Ask Me about use for specific health benefits
- Due to the purity of the essential oils I use, very little goes a long way – use very little and then reapply every half hour if you need to.
Wishing you Blessings for a Wonderful Day!
NOTE: The advice shared in document has not been evaluated by the FDA. The products and methods recommended are not intended to diagnose, treat, cure or prevent any illness or disease, nor is it intended to replace proper medical help. Kindly understand that essential oils work to help to bring the body into balance – thus helping the body’s natural defenses to restore homeostasis