Whilst this bread happens to be both gluten & grain free it was not my intention to make it that way. I was merely looking for an alternative to toast in the morning or as a snack that would appease my boys hunger and to have something on standby to give them when the dreaded “I’m hungry mummy” whiny words come out of their little mouths.
I wanted something that was packed with nutrition, good fats and vitamins and that would also sustain them. Because its made mostly of almond flour, it’s really quite filling – bonus! It works well as a picnic bread and travels easily so is perfect for lunch box’s and is delicious cold or hot. I love to pop a slice in the toaster to quickly warm it up and have it with a little butter melting into it….. YUM! I also love the pretty green flecks in the slice from the courgette and love the expressions on peoples faces when they have a nibble and can’t believe how yummy it is!
Please remember everyone’s oven will be at slightly different temperatures and you don’t want a burnt loaf so just keep your eye on it as nut based flours in baking can brown sooner than regular flour loaves.
Ingredients – 10 slices in a loaf approx
- 1 1/2 cups almond flour (or a combination of almond and cashew flour)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 cups grated courgette, (squeeze the excess water our and then measure to 2 cups – I choose smaller courgettes as they tend to be less watery and have more skin and therefore more flavour)
- 3 free range preferably organic eggs
- 1/4 cup grated fresh Parmesan (not essential)
- 1 tablespoon honey
- 1/4 cup melted butter or coconut oil
- 1 tablespoon ground cumin
Directions
- Preheat oven to 180 degrees and line a loaf pan with baking paper (don’t skip this as you wont get the loaf out of the pan)
- Mix together dry ingredients in a large bowl including the Parmesan.
- Add wet ingredients except courgette and mix until thoroughly combined.
- Add courgette and stir until combined.
- Pour mixture into lined loaf pan.
- Bake for about 35 minutes until top is browned and center of the bread is set.
- Remove from oven and let cool in the pan on a wire rack for 5 minutes.
- Remove bread from loaf pan by pulling on the sides of the baking paper and place back on the wire rack to cool fully before you slice and serve.
- Enjoy for breakfast – with soup for lunch – as a snack – on a picnic – at a braii – or whenever you choose!
