Courgette Bread

Courgette bread.jpg

One of my favourite recipes is my courgette bread recipe. This is no ordinary loaf. It is paleo friendly, sugar free and gluten free and is packed full of nutrients. It’s so delicious – please give it a try! It may seem like a lot of ingredients but it’s a meal in itself and a little goes a long way. It’s a firm favourite in our house and great for picnics too.

If you want a healthy dose of vitamins and minerals then look no further:

  • Ground almonds – heart healthy nuts that reduce LDL “bad” cholesterol. Good source of vitamin E and magnesium as well as protein and fibre.
  • Pumpkin seeds – rich in iron and fibre, contain protein as well as magnesium, zinc, omega 3 and tryptophan (helps aid restful sleep!).
  • Arrowroot powder – has a high nutrition content, it is an easily digestible starch and is very useful in aiding digestion and alleviating bowel complaints in particular.
  • Courgette – a good source of vitamin K and vitamin C, also contains potassium and fibre.
  • Apple cider vinegar – aids with diabetes and blood sugar control

There are many other health benefits in these foods but the list would have gone on forever!

Ingredients list:

  • 150 g ground almonds
  • 100 g arrowroot powder (you can find this in the supermarket in the baking section)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bicarbonate of soda
  • 5 eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 125 g grated courgette
  • 25 g grated parmesan cheese
  • 1 tablespoon mixed herbs
  • 2 tablespoons pumpkin seeds

Method:

  • Preheat your oven to about 160 degrees and prepare a greased and lined loaf tin
  • Mix together the ground almonds, arrowroot powder, salt, bicarbonate of soda and mixed herbs
  • In a separate bowl, lightly whisk the eggs and apple cider vinegar
  • Add the grated courgette and cheese to the dry mixture and mix well
  • Add the egg mix to the rest of the ingredients and mix well to combine
  • Pour the wet dough into the prepared loaf tin
  • Sprinkle the pumpkin seeds on top
  • Bake the bread for approximately 45 minutes or until golden brown and a skewer comes out clean
  • Remove from the oven and leave to cool on a wire tray before slicing

It is delicious eaten while still warm with some butter but it can be eaten cold and also stored in the freezer.

 

 

 

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