Gluten free zucchini and basil pesto seed bread

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Gluten free zucchini and basil pesto seed bread

Gluten free zucchini and basil pesto seed bread

 

I love this recipe from www.bibbyskitchenat36.com, so I thought I would share with you!

Yields 1 loaf
Ingredients
  • 1 tablespoon olive oil
  • 300g (about 2 cups), zucchini, grated
  • 1/2 teaspoon dried oregano
  • 3 tablespoons super green basil pesto [url href=”https://www.bibbyskitchenat36.com/the-ultimate-green-basil-pesto-pasta/” target=”_blank”](I use this recipe)[/url]
  • 1 cup almond flour (ground almonds)
  • 60ml psyllium husk
  • 1/2 cup mixed seeds, (pumpkin, flax seeds, sunflower and sesame), whole
  • 1/2 cup mixed seeds, ground in a processor until fine
  • 10ml baking powder
  • 5ml salt
  • 1/4 cup parmesan cheese, finely grated
  • 6 eggs
  • 3/4 cup Greek Yoghurt
  • freshly ground black pepper
  • 2 tablespoons mixed seeds, for finishing
Instructions
  1. Preheat the oven to 180 º C. Grease and line a 28cm bread pan with baking paper.
  2. Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.
  3. Stir through the basil pesto and set aside to cool.
  4. In a large mixing bowl, combine the almond flour, husk, whole and ground seeds, baking powder, salt and parmesan.
  5. Add the eggs and Greek yoghurt to the dry ingredients and mix to combine.
  6. Lastly, add the cooled zucchini and stir through.
  7. Spoon the mixture into the prepared tin, top with a handful of seeds and bake for 55 -60 minutes until golden and cooked through.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.