EGG​ & VEGGIE BREAD

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INGREDIENTS

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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

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METHOD

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

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

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Add the wet ingredients to the dry ingredients and mix well

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

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Let it cool and store in the fridge

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SERVING SUGGESTIONS

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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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