I’ve been noticing something lately! Many of the plant based meal photos that people are posting, feature a large amount of bread. When eating out, the plant based options also seem to offer bread. While I personally enjoy a piece of good quality bread now and then, it’s never the mainstay of my meal. I need to ensure that the vegetable content far outweighs the bread content! I’m not actually sure how people can even eat so much bread without feeling tired and bloated afterwards (unless in Europe perhaps, as for some reason the bread goes down so much easier over there!).
We have lots of ‘paleo’ and gluten free options these days, but they still never taste the same as a piece of toasted sourdough! Nevertheless, they do have their place. Especially when we are looking at nutritional content and even more so when we are looking at ease of making. I’ve tried many different ‘vegetable’ type breads, some good, some bad. Some way too fiddly, some way too soggy and some that don’t toast. I need my ‘bread’ to be toastable! How easy is it to grab something from the freezer, pop it in the toaster and spread with avocado or peanut butter for a quick nutritious snack?
I’m sorry my lovely vegan friends, but this bread contains eggs from kindly treated chickens (I promise that I will work on a vegan version). For those of us who are vegetarians, use this bread for breakfast, lunch, light dinner or snack. Top it with whatever takes your fancy, knowing that your base contains protein, additional veggies and anti-inflammatory spices!
The most important thing? This recipe is incredibly quick and easy to make, freezes well and toasts beautifully!