Savory Pea Flour, Cheese and Vegetable Loaf
Some recipes are useful for more than one meal.
This savory loaf made with Grano Pampa Pea Flour is one of them. Everything comes together in one bowl, you can adapt it to whatever vegetables you have in the fridge, and it tastes just as good warm as it does cold.
Pea flour adds a subtle legume flavor and a firm texture, while cheese helps keep the inside moist and flavorful.
Serve it in slices with a fresh salad, pack it for lunch, or cut it into cubes for a snack board.
And the best part? There's no kneading and no separate dough to prepare.
Yield: 8–10 servings
Preparation Time: 50 minutes
Difficulty: Easy
Nutritional Information: Source of Plant-Based Protein, High in Fiber, Vegetarian-Friendly, Gluten-Free
Ingredients
1 ½ cups Grano Pampa Pea Flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon paprika
½ teaspoon dried oregano
3 eggs
½ cup milk
¼ cup olive oil
100 g mozzarella or soft cheese, cubed
½ red bell pepper
½ onion
1 small carrot
2 tablespoons fresh chopped parsley
Black pepper to taste
Instructions
1. Prepare the oven and pan
Preheat the oven to 180°C (350°F).
Grease a 24 cm loaf pan or line it with parchment paper.
2. Prepare the vegetables
Finely dice the onion and bell pepper.
Grate the carrot.
Heat a skillet with a little oil and cook the vegetables for 5–7 minutes, until tender.
Remove from the heat and let them cool slightly.
Helpful tip: The vegetables don't need to be completely cooked at this stage. They will finish cooking in the oven.
3. Mix the dry ingredients
In a large bowl, combine the Grano Pampa Pea Flour, baking powder, salt, paprika, oregano, and black pepper.
Mix well to distribute the seasonings.
4. Prepare the wet ingredients
In another bowl, lightly beat the eggs.
Add the milk and olive oil and mix until combined.
5. Combine the mixtures
Pour the wet ingredients into the dry ingredients.
Mix with a spatula until smooth and evenly combined.
The batter should be thick but easy to spread.
Helpful tip: If it feels too thick, add one or two extra tablespoons of milk.
6. Add the vegetables and cheese
Add the cooked vegetables and chopped parsley.
Fold in the cubed cheese.
Mix gently to distribute everything evenly.
7. Transfer to the pan
Pour the mixture into the prepared loaf pan.
Smooth the surface with a spatula.
For a more golden crust, you can sprinkle some grated cheese over the top.
8. Bake
Bake for approximately 35–40 minutes.
The loaf is ready when the top is golden and firm.
To check, insert a toothpick into the center. It should come out clean or with a few moist crumbs.
9. Cool
Remove from the oven and let the loaf rest for 10–15 minutes before removing it from the pan.
This allows the structure to set and makes slicing easier.
10. Serve
Slice and serve warm or cold.
Pair it with a fresh salad, cream cheese, hummus, or a yogurt and herb sauce.
It's also an excellent option for a packed lunch.
And that's it! A savory loaf that's easy, practical, and full of flavor.
Frequently Asked Questions
Is pea flour loaf gluten-free?
Yes, as long as all ingredients used are certified gluten-free and cross-contamination is avoided during preparation.
What vegetables can I use?
You can adapt the recipe to whatever you have available. Spinach, zucchini, corn, broccoli, spring onions, or sun-dried tomatoes are all great options.
If using vegetables with a high water content, such as zucchini or spinach, make sure to drain them well before adding them.
Can I use a different cheese?
Yes. Mozzarella, provolone, semi-hard cheeses, or soft cheeses all work well.
Can I freeze it?
Yes. Once completely cool, slice it into portions and store in a freezer-safe container or bag for up to 3 months.
How can I serve it?
It's very versatile. Serve it as a main dish with salad, pack it for lunch, add it to a snack board, or enjoy it as a savory snack.
Did you enjoy this recipe?
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