This recipe was shared with us by one of our lovely patients (thank you!) and in light of the popularity of our Banana Bread, Sweet Potato Bread and Coconut-Raspberry Loaf, we thought it was worth sharing far and wide. The recipe was originally adapted from Luke Hines’ website and is suitable for gluten free, dairy free and low sugar diets. It makes a hearty, blood-sugar stabilising breakfast, perfect for topping with avocado, hummus or a sliver of butter (of course, you can also enjoy it by itself). It’s also a great way to use up any leftover zucchinis! Enjoy 🙂
Click here for the original recipe.
- 1 cup gluten free flour I tend to use the Orgran brand (~130g)
- 2 cups almond meal (approx 200g)
- 1/2 cup chia seeds white or black (60g)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 6 eggs lightly beaten
- 300g zucchini washed and grated (approx 2-3 zucchinis)
- 2 tsp apple cider vinegar
- 2 tbsp sesame or sunflower seeds
- Preheat the oven to 160 degrees Celsius and grease and line a regular loaf tin with baking paper.
- Combine the gluten free flour, almond meal, chia seeds, baking powder and sea salt in a large mixing bowl.
- In a separate bowl, whisk the eggs and add in the grated zucchini and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir till well combined. The mixture will form a thick, slightly wet dough.
- Scrape the batter into the prepared loaf pan and flatten. Sprinkle with sesame or sunflower seeds if using.
- Bake for one hour, until golden on top and baked through. The loaf should hold its shape when you press down on the top gently.
- After removing it from the oven, allow to cool in the pan for 5 minutes before transferring to a wire rack to cool.
- A dollop of guacamole
- A lashing of hummus
- A sliver of butter