Prep time – 20mins
Cooking time – 50mins
Serves – 10
|Almond meal - 1 cup||110g||21||58||5|
|Rice flour - 1 cup||200g||16||8||146|
|Eggs, medium - 4||4||22||8||2|
|Zucchini, grated - 1 cup||120g||1||0||2|
|Olive oil, extra virgin - 2 tablespoons||2 TBS||0||37||0|
|Water - 1/2 cup||125ml||0||0||0|
|Baking powder - 1 teaspoon||1 tsp||0||0||0|
|All spice - 1 teaspoon||1 tsp||0||0||0|
|Pinch of salt||pinch||0||0||0|
|Total per serve||6g||12g||16g|
Serves – 10
per Serve – main ingredients: 190 cal / 800 kJ
Preheat oven to 180 degrees. Line a loaf tin with baking paper.
Preparing the Ingredients
Combine the almond meal, brown rice flour, baking soda and all spice in a large bowl, sifting out any lumps. Grate the zucchini. Whisk the eggs in another bowl then whisk in the extra virgin olive oil. Stir through the grated zucchini. Add the egg mixture to the dry mixture and fold to combine.
Making the Loaf
Pour the mixture into the lined loaf tin. Place in the pre-heated oven and bake for 50-55 minutes or until the top bounces back when pressed.
Grated pumpkin also works well with this recipe. Or make it sweeter with grated apple or pear instead of zucchini.
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is made with raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used. Almond meal can be made at home if you have a blender or grinder. One cup of almonds will make about 1 1/4 – 1 1/3 cups of almond meal. Store in an airtight container in the fridge.