Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.

Note: If you are worried about moisture issues (which depends on the vegetables), increase the temperature to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.

Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.

Bake uncovered 55-70 minutes until a skewer comes out clean.

Allow to cool 30 mins or so in pan then move to cooling rack.

Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.

Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.

Note: If you are worried about moisture issues (which depends on the vegetables), increase the temperature to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.

Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.

Bake uncovered 55-70 minutes until a skewer comes out clean.

Allow to cool 30 mins or so in pan then move to cooling rack.

Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.