Roasted Celeriac & Apple Bread

Roasted Celeriac & Apple Bread
  • Serves 12
  • Prep in 15 minutes
  • Cook in 20 minutes

In the world of Autumnal seasonal vegetables the pumpkin/squash clan often rule supreme (& I will happily devour mountains of these with great abandon do not misinterpret my meaning here!).

I do think however that often this can overshadow some of the other incredible offerings we have in abundance at the moment, including 1 of my all time favourites – the stunning celeriac! Much lighter in flavour, wonderfully bountiful in nutrients, & an absolute dream in this simple prep ahead recipe, I think it is high time we knocked those gourds out of the limelight for a little while.

Key Facts

  • Freezer Friendly
  • Family Friendly
  • Sugar Free, High Fibre & High Protein
  • Prep Ahead


  • 1 small celeriac + 2 apples

  • 2 cup jumbo oats

  • 2 eggs or flax eggs

  • 1 heaped tablespoon chia seeds

  • 1 teaspoon bicarbonate of soda (baking soda)

  • 2 tablespoon Bare Biology strawberry collagen (use NATNOURISH for discount)

  • 3/4 cup Brazil nuts

  • To serve – your favourite nut butter & a sliced banana or whatever you fancy!


  1. 01

    Peel the celeriac, chop into 2cm cubes with the apples (core but don’t peel). Roast at 200C for 10 minutes. Blend to a smooth purée.

  2. 02

    Combine the purée with the eggs, beat well then add the other ingredients bar the bicarbonate of soda & nuts, leave to soak for 10 minutes.

  3. 03

    Line a loaf tin, stir the bicarbonate & nuts through your mix & transfer it over. Smooth the top & bake for 17-20 minutes until golden & firm to the touch.

  4. 04

    Leave to cool then slice & eat within 4 days, or slice & freeze for up to 3 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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