Photo and recipe courtesy of Nicole Percy - Coeliac NZ Ambassador

 
 

Almond Flour Loaf

 

Packed with nutrient-rich ingredients, such as sunflower and pumpkin seeds, and a generous amount of grated courgette, this gluten-free loaf offers a moist and wholesome treat that is both satisfying and nourishing. Perfect for breakfast or as a snack, it's a delightful way to enjoy a healthier twist on traditional bread.

Serves:  4

INGREDIENTS

2 ½ cups FreshLife Almond Flour

¾ cup of FreshLife Sunflower or Pumpkin Seeds (or a mix)

½ cup linseed

2 Tbsp psyllium husk

½ cup chia seeds

1 tsp salt

2 small courgette, grated (2 cups)

½ cup grated parmesan cheese (plus 2 heaped Tbsp for topping)

4 eggs, lightly whisked

¼ cup neutral oil (put empty cup aside to brush leftover oil on top of loaf)

2 tsp apple cider vinegar

2 small tomatoes, sliced

1 tsp zahtar (optional)

METHOD

  • Preheat oven to 180°C fanbake.  Line a loaf tin with baking paper.

  • In a large bowl combine the dry ingredients with a whisk.  Add the courgette and grated cheese, toss to combine.

  • Add eggs, oil and vinegar to the flour mixture, stir to combine.

  • Spoon into the loaf tin, smooth top with a spatula.  Arrange sliced tomato on top and brush with oil leftover in cup.  Scatter with grated parmesan cheese, sprinkle over zahtar.

  • Bake for 1 hour or until a skewer inserted into the centre comes out clean.

  • Remove from oven and leave to cool for 10 minutes before removing from loaf tin onto a wire rack to cool.