This savory loaf is a spin off this original and favorite Seedy Buckwheat Veggie Loaf and I think I might like this one even more. It’s loaded with herbs and salty feta cheese to give it even more flavor. The base is a combination of ground up nuts and/or seeds, whole wheat flour, and oats to pack in lots of fiber, protein, and nutrients. You end up with a hearty, flavorful loaf that you can slice up and top with plain butter or cream cheese for a hearty snack or have two slices with fried eggs and avocado for a more filling meal.
Once slice packs in 14g of protein, 6g fiber, and plenty of healthy fats. Plus a healthy dose of bone-building calcium, phosphorus, and vitamin K and other important nutrients like vitamin A, C, iron, and zinc. Plus, they slice and freeze really well – just pop a frozen slice in the toaster!
Ingredient highlight
Sweet potatoes (yams)! This popular nutrient-dense root veggie is loaded with fiber and potassium and high in vitamins B1, B6, A and C. They come in many different colors, but my favorite are the orange yams for their sweet and creamy texture and beautiful orange color. Look for sweet potatoes with a firm flesh and smooth skin (and buy local if you can)!
Servings 9 thick slices
Prep Time 15 minutes 
Cook Time 1 hour Ingredients
- 1 cup (about 155g) raw almonds and/or pumpkin seeds
- 1 cup (140g) whole wheat flour
- ½ cup (55g) rolled oats
- 1 tsp baking soda
- 1 tsp kosher salt
- ⅓ cup (75g) olive oil
- 1 tbsp apple cider vinegar
- 3 large eggs
- 2 cups grated sweet potato (from 1 large or 2 small, about 8 oz)
- 2 cups roughly chopped loosely packed parsley, cilantro, and/or scallions
- 1 cup (4-5 oz) crumbled feta cheese
- Black pepper
Favorite toppings:
- butter, cream cheese, avocado, pesto, fried eggs.
- Note: ~ it’s hard to “spread” butter or cream cheese on the bread without it crumbling, so it’s best to toast it, then put a few pats of butter or globs of cream cheese and let the warm bread soften it before spreading.
Instructions
- Preheat the oven to 350F. Line a 9×5-inch loaf pan with parchment paper.
- In a high-speed blender, add the nuts/seeds and pulse/blend into a coarse meal, scraping under the blade as needed. Add the whole wheat flour, oats, baking soda, and salt. Blend until combined and oats are ground up, using your tamper tool to help blend, scraping under the blade, as needed.
- In a large bowl, add the olive oil, vinegar, and eggs and whisk until smooth. Stir in the sweet potato and herbs. Add the dry ingredients to the bowl and use a rubber spatula to combine until no flour remains (the mixture will be dry/thick). Add the cheese and do your best to distribute it evenly.
- Scoop the mixture into the loaf pan and press out into an even layer. Top with some black pepper.
- Bake for 60 minutes or until a knife inserted in the center comes out clean (no raw batter).
- Carefully remove from the pan and transfer to a cooling rack or cutting board. Let cool for at least 20 minutes (or up to 1 hour) before slicing. The longer you let it cool, the easier it will slice. Cut the slices about 1-inch thick. If you go too thin, it will fall apart.
- Serve warm or toasted topped with your toppings of choice, if desired.
Items you can prep ahead (optional)
- Blend together the dry ingredients
- Grate 2 cups sweet potato
- Chop 2 cups herbs
- Make and bake the loaf
Substitutions:
- To make gluten-free, substitute whole wheat flour with buckwheat or a 1:1 GF all purpose flour.
- To make dairy-free, leave out the cheese or substitute with a dairy-free grated cheese.
- To make vegan, you can try using a vegan liquid egg substitute.
- Use any hard aged or crumbled cheese like cheddar, parmesan, etc…
- Sub grated carrot or beets for the sweet potato.
- Skip the herbs if you’d like. You could also try it with dried herbs, like 1 tbsp dried thyme or rosemary.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 3 months.
Leftovers + Repurposing:
- Slice into 1-inch thick slices and pop it into your toaster or toaster oven (same applies for frozen slices). You could also just pop it in the microwave to warm it up. Top with toppings of choice or eat it as is
- This could be a hearty meal if have two slices and top with a couple of fried eggs!
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