After inventing and refining different sweet versions, here is finally a savoury veggies loaf. Incredibly easy and quick to make, a delicious, healthy alternative to the classic one made of meat. Prepare it when you have some spare time and eat it whenever and wherever you like! Add few slices to your lunch box, make it as part of a light dinner, have a slice before or after training or just simply have it as a “grab & go” breakfast.

Leeks, spinach and zucchini, taste quite well when blended together although broccoli, asparagus and chicory can wonderfully replace them.

Learn nutritional facts of your ingredients, play with them, add some love and enjoy the result!


2 large leeks washed and sliced into round

1 zucchini grated

1 large bowl of fresh spinach

¼ cup of sesame seeds and linseeds

¼ cup of nutritional yeast

½ cup of chickpeas flour, sifted

½ cup of wholemeal spelt flour, sifted

1 generous pinch of turmeric

1 generous pinch of grounded cayenne peppers

1 pinch of salt

1 teaspoon of coconut oil

1 tablespoon of organic tamari soy sauce

1 tablespoon of poppy seeds



Vegan, Refined Sugar-free.

Gluten free version obtainable by replacing the spelt flour with buckwheat or corn flour.


STEP 1) Preheat oven to 250 C. Lightly oil a whatever-shape baking tray. This time l used a rectangular one as it was the first I found perfect to fit the amount of my dough.

STEP 2) In a large bowl mix the spelt flour and chickpeas flour.

STEP 3) Lightly stir-fry the leeks, zucchini and spinach in a wok with coconut oil, turmeric, cayenne peppers, salts and soy sauce. When the mixture is ready, add the sesame seeds and linseeds.

STEP 4) Mix the seeds and vegetable with the flours and add some water if required.

STEP 5) Spoon the mixture into the prepared tray and bake it for 30-40 minutes.

STEP 6) Sprinkle some poppy seeds on top and bake for other 3-5 minutes.

STEP 7) Let it cool down for about 5-10 minutes before cutting it into pieces.

STEP 8) EnjoyEat!






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