Please note that this recipe contains eggs.
1/2 cup LSA ( linseeds, sunflower seeds and almonds - or more almond meal)
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)
2.In a large bowl, add eggs and whisk lightly, add oil, zucchini, carrots, olives and stir well to combine.
3.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.
4.Spoon mixture into the prepared loaf tin, and use a spatula or back of a spoon to smooth the surface.
5. Place in pre-heated oven and bake for 1.5 hours. It is ready when a skewer placed in the centre comes out clean.
6.Be mindful that all ovens are slightly different so start checking the bread after the 1 hour mark.
7.Leave bread to cool completely before slicing.
... fry a slice in a skillet / pan with a little bit of coconut oil and serve it hot with smashed avocado, fresh tomato, etc etc ... The choice is yours.
Recipe idea from Brenda here
Another lovely bread recipe is Broccoli protein bread here
... and have you seen this flaxseed loaf or this rosemary and thyme loaf ?
Happy baking ... I can smell the aroma from here