Savoury Broccoli Loaf (Gluten Free Bread)

If there is a way I can add liver powder into a meal or snack, I will! Of course optional in this recipe but liver is super rich in vitamin A (retinol - not to be confused with beta-carotene, the 'vitamin A' found in plant-foods. Both equally important, just performs differently in the body), vitamin B12, riboflavin (B2), copper and iron.

Iron deficiency and insufficiency is common, especially among women and children, with many of the women I see in clinic experiencing recurrent low iron issues. Liver is one of the best sources to replenish low iron stores. Low iron doesn't only cause poor energy, but impacts thyroid function and therefore metabolic, hormonal health and fertility.

If you're experiencing low iron, it's not only about replacing or increasing iron in the diet, but investigating the root causes as to why iron is low in the first place. Commonly this can be from:

• inadequate dietary intake

• heavy periods &/or shorter cycles <25 days

• gut absorption issues (dysbiosis, leaky gut, celiac, food intolerances)

To investigate low iron issues, reach out and book a Complimentary 15min discovery call to see if we're the right fit to work together, here - https://www.healthbank.io/p/tris-jarvis

SAVOURY BROCCOLI LOAF

Gluten free, dairy free

INGREDIENTS

• 1/2 head broccoli, chopped into florets

• 1 zucchini, diced

• 4 large eggs

• 1.5 cups sunflower seed meal (or blend sunflower seeds in blender or food processor until flour/meal like consistency), alternatively use almond meal

• 1 tbls baking powder

• pinch salt

• 2 tsps liver powder - optional

• 1/4 cup grated parmesan cheese (omit or use nutritional yeast for dairy free)

METHOD

1. Preheat oven to 180 degrees Celsius. Line a loaf tin with baking paper.

2. Put broccoli, zucchini and eggs into a food processor or blender. Blend until smooth.

3. Place all dry ingredients into a large mixing bowl. Stir to combine.

4. Pour egg and veg mixture into dry ingredients. Stir to combine. Top with parmesan cheese.

5. Pour into the prepared baking tin.

6. Bake in the oven for 40-45 minutes or until golden on top and top springs back when gently pushed.

7. Cool completely on a wire rack (carefully remove from baking tin when not too hot) before serving.

8. Store in an airtight container in the cupboard for up to 3 days, or slice and freeze.

   Serving suggestions: top with cottage cheese and honey; drizzle with extra virgin olive oil or butter. Can be eaten warm or cold.