Bread is something that is just never the same when you go gluten free and is even less like the real deal when you remove grains so here’s your disclaimer, that fluffy, light, stretchy bread you get at the bakery, this ain’t it. Don’t get me wrong, this tastes GOOD, it’s epic for dunking in soup, slathering with smashed avo or topping with some poached eggs but when you remove the gluten, grains and yeast, you are left with a slightly more dense loaf. What this loaf lacks in aireyness it absolutely makes up for in nutrients, it packs a mean protein punch, is low carb and even hooks you up with a few serves of veggies.
Carrot & Zucchini Bread
- 1/2 cup grated carrot
- 3/4 cup grated zucchini
- 2 cups almond meal
- 5 eggs whisked
- 1/4 cup ground flax
- 1 tbs apple cider vinegar (or lemon juice)
- 1/2 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp bicarb soda
- 2 tbs coconut flour
- 1/4 cup collagen optional (just add 1/4 cup extra almond meal if you don’t have this)
- 1 tbs chopped rosemary optional
Preheat oven to 175C fan forced. In a large bowl mix all dry ingredients until well combined. Add zucchini, carrot and rosemary and mix well to make sure there’s no big clumps stuck together.
Whisk apple cider and eggs together until light and fluffy. Add this mix to the dry ingredients and mix well to combine.
Pour into a baking paper lined bread tin and bake for 30-40 mins or until a skewer inserted comes out clean. Allow to cool on a wire rack for 30 mins before cutting.
Slice loaf and store in the fridge for up to a week or freezer for up to 3 months.