Almond Flour Loaf

Photo and recipe courtesy of Nicole Percy -Coeliac NZ Ambassador

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

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.