Leek Bread

Leeks, just like onion and garlic, belong to Allium vegetables.  Hence, leeks have similar nutritional benefits of garlic and onions, but a milder flavor.  They are low in saturated fat and cholesterol, High in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium.  Benefits of leeks as Allium vegetables include lowering LDL cholesterol (aka "bad" cholesterol), while raising the HDL or "good" cholesterol.  Leeks also reduce the risk of heart attack or a stoke by lowering high blood pressure.

Leek bread is so easy to make, and everyone likes it.  It makes a great appetizer or just a snack.  I took this to a friend birthday a couple of weeks ago, but everyone was impressed. 

 

Ingredients:

4 eggs
1 cup of milk
1/2 cup of oil
2-3 cups chopped leeks, finely chopped
1 cup feta cheese
2 cups flour
2 tsp salt
1 1/2 tbsp of baking powder




Preheat the oven to 430F.

Mix eggs first.

 

Add flour and milk and continue mixing until its smooth. 

Then add the rest of the ingredients and mix again. Bake in a pre-greased pan at 430F until the top becomes golden brown and the toothpick comes clear.

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To avoid sticking to the baking dish, it is always convenient to use parchment paper: