If you ever wondered whether it’s possible to make a grain free, gluten free bread that tastes good, then wonder no more.
Here’s a recipe for those of you who are sensitive to or need to follow a grain/gluten free diet.
Please note that this recipe contains eggs.
Zucchini, Carrot & Olive Loaf
Makes 1 loaf
2 1/2 cups of almond meal
1/2 cup LSA (or more almond meal)
1 tsp baking soda
1 tsp gluten free baking powder
1/2 tsp Himalayan pink salt
1/4 cup of coconut oil
1 cup of grated zucchini, liquid squeezed out as much as possible
1 cup of grated carrot
1/4 cup chopped olives of choice
1/2 tsp dried oregano
1 tsp fresh thyme (1/2 if dried)
4 eggs (the best you can afford, preferably pastured)
Turn on oven to 160 degrees Celcius. Line a loaf tin with baking paper and set aside.
In a large bowl, add eggs and whisk lightly, add oil, zucchini, carrots, olives and stir well to combine.
In a medium bowl, add all the dry ingredients and combine well. Combine with wet ingredients and stir until the mixture is well incorporated into each other.
Spoon mixture into the prepared loaf tin, and use a spatula or back of a spoon to smooth the surface.
Place in pre-heated oven and bake for 1.5 hours. It is ready when a skewer placed in the centre comes out clean.
Be mindful that all ovens are slightly different so start checking the bread after the 1 hour mark.
Leave bread to cool completely before slicing.
This bread stores well cut into slices and in the freezer, or you can store it at room temperature for up to 3 days. Otherwise, keep unused bread, tightly wrapped in cling wrap, in the fridge.
I like to fry mine on the skillet with a little bit of coconut oil and serve it hot with smashed avocado, lime, chilli and sauerkraut and homemade pesto, fresh tomato and hemp seeds.
Do let me know if you enjoy this recipe by uploading the finished product and #onehungrymami @onehungrymami on instagram.
Peas, love and mungbeans