Prep time: 10 minutes



1 carrot, grated

1 zucchini (courgette), grated

1 cup of grated sweet potato

½ cup of coconut milk

2 tablespoons of coconut oil

3 eggs, whisked

2 cups of almond flour

1 teaspoon of baking powder

Pinch of cumin

Pinch of salt Pumpkin seeds, to sprinkle on top

Goat’s feta cheese and salad leaves, to serve


Cook time: 30 minutes



Pre-heat the oven to 180°C (355°F) and line a loaf tin with baking paper.

Add the carrot, zucchini and sweet potato to a muslin cloth and squeeze out as much water as possible, then place in a large bowl.

Add the eggs, milk and coconut oil and mix well.

Add the rest of the dry ingredients and mix well. Pour it into the loaf tin and sprinkle pumpkin seeds on the top.

Bake for 30 minutes or until an inserted knife comes out clean.

Serve with goat’s feta and salad leaves.











Faye James is the author of The Long Life Plan (New Holland)

and a food, beauty and health journalist and health and wellness coach

with over 20 years of experience.


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