EGG​ & VEGGIE BREAD

INGREDIENTS

1 1/2 cup almond meal

1 cup tapioca flour

1 pinch of salt

1/2 tsp baking soda

4 free range eggs

1/4 cup melted coconut oil

2 zucchini, grated

1 carrot, grated

1/4 cup spring onion, chopped

2 tbsp pumpkin seeds

2 tbsp linseed/flaxseed

METHOD

Mix together in a bowl almond meal, tapioca flour, salt and baking soda

In another bowl whisk eggs and oil. Add the zucchini, spring onion and carrot to the egg mixture

Add the wet ingredients to the dry ingredients and mix well

Pour mixture in a lined loaf tin, sprinkle with pumpkin seeds and linseed and bake for 40-45 min at 180c or until golden

Let it cool and store in the fridge

SERVING SUGGESTIONS

Cut a thick slice straight out of the oven and serve warm with a smear of butter. If it has cooled, I like to put a slice in the toaster to warm it up and make it crispy on the outside

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SAMANTHA CHARLTON NUTRITION, 2018