Zucchini and Carrot Loaf
Photo by Krys Lojek
Ingredients
2 Cups of gluten free flour blend
(mix 2 cups of almond meal, 1/4 cup of coconut flour, 1/4 cup of Green Banana Flour (otional) and 1 cup of tapioca flour mix together and keep in the fridge)
1 teaspoon of gluten free baking powder (Bob Mills brand)
1 teaspoon of baking soda
1 teaspoon of salt
1/4 cup of coconut oil
3/4 cup of honey or rapadura sugar (Evaporated Cane Juice) or to taste
4 eggs
1/2 teaspoon of nutmeg and allspice
1 teaspoon of cinnamon
1 carrot and 1 zucchini grated
1/4 cup of dairy or non dairy milk i.e. coconut, rice etc
Method
Sauté in pan grated carrot and zucchini in coconut oil. Transfer to a bowl.
Add remainder of ingredients except milk, blend.
Add milk if consistency of cake mixture is too thick.
Pour into a lined baking tin and bake in oven at 160 degrees C till the cake is solid to touch or a skewer comes out clean. Usually 40 minutes.
Slice when cooled and freeze for lunches
2 Cups of gluten free flour blend
(mix 2 cups of almond meal, 1/4 cup of coconut flour, 1/4 cup of Green Banana Flour (otional) and 1 cup of tapioca flour mix together and keep in the fridge)
1 teaspoon of gluten free baking powder (Bob Mills brand)
1 teaspoon of baking soda
1 teaspoon of salt
1/4 cup of coconut oil
3/4 cup of honey or rapadura sugar (Evaporated Cane Juice) or to taste
4 eggs
1/2 teaspoon of nutmeg and allspice
1 teaspoon of cinnamon
1 carrot and 1 zucchini grated
1/4 cup of dairy or non dairy milk i.e. coconut, rice etc
Method
Sauté in pan grated carrot and zucchini in coconut oil. Transfer to a bowl.
Add remainder of ingredients except milk, blend.
Add milk if consistency of cake mixture is too thick.
Pour into a lined baking tin and bake in oven at 160 degrees C till the cake is solid to touch or a skewer comes out clean. Usually 40 minutes.
Slice when cooled and freeze for lunches