This zucchini and goats cheese loaf is the perfect savoury snack or breakfast with a side of smashed avocado and poached eggs.
2 cups of buckwheat flour
1 cup milk of your choice (I used Almo almond milk)
1 large zucchini
1 large carrot
2 tbsp nutritional yeast (optional, it adds a yummy cheese flavour)
2 tsp baking powder
1 tsp smoked paprika
1/2 tsp sea salt
2 cubes goats cheese (I used Meredith dairy)
Heat your oven at 180 degrees. Line a bread loaf tin with baking paper.
In a food processor mix all ingredients except the goats cheese together. Go to step 4.
If you are not using a food processor, simply mix dry ingredients in a bowl. Mix the wet ingredients in a seperate bowl and then add the two together and mix well.
Crumble and stir through the goats cheese.
Pour mixture into the bread loaf tin and bake for 20 minutes or until cooked through.
Leave to cool on a cooling rack.