Please note that this recipe contains eggs.
Ingredients
Makes One Loaf
2 1/2 cups of almond meal
1/2 cup LSA ( linseeds, sunflower seeds and almonds - or more almond meal)
1/2 cup LSA ( linseeds, sunflower seeds and almonds - 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)
Method
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)
Method
1.Turn on oven to 160 degrees Celcius. Line a loaf tin with baking paper and set aside.
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.
Note:
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.
Note:
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.
... 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
And how about this idea ...
... 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
All the best Jan
9 comments:
What a lovely looking breakfast. Thanks Jan :)
that looks a great loaf!
Sounds like a delicious and healthy bread recipe! Thanks for sharing, enjoy your day!
goodness...healthy and delicious!!!! thanks for sharing the recipe!!!!
Many thanks to Denise, 'CGP' Eileen and Debbie for your comments, it's always lovely to receive them.
This is a very nice recipe, which I'm sure you will enjoy.
Make sure you have butter in the house .. it goes well on a slice of this!
All the best Jan
That looks delicious. I like the idea of frying a slice and adding tomato.
Hi Jo, this is a lovely recipe and great to fry a slice and enjoy tomato ... especially if it's home grown like your 'bloody butcher' variety.
Hope you've had a good Bank Holiday weekend
All the best Jan
Looks good. Thank you for sharing. :-)
Hi Carla - this is a very nice recipe, glad you liked the look of it.
All the best Jan
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