This here bread is moist, deliciously dense and packed full of good stuff. Not a grain in sight so suitable for those who are sensitive to gluten. I’m sure it’ll become a staple at your place like it has become at mine.
Grain Free Zucchini 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
2 cup of grated zucchini, liquid squeezed out as much as possible
4 eggs (the best you can afford, preferably pastured)
Pre heat 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 and zucchini and mix well.
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 keeps well in the fridge, just make sure you wrap it well with cling film.
You may want to try replacing the eggs with an egg replacer to make it vegan but I haven’t tried this so can’t vouch for it working.
I love mine topped with avocado and smoked paprika as above. I also like to smear macadamia fetta all over it, it’s delicious topped with some fresh figs too.
Peace, love and mungbeans