KRYS LOJEK, NUTRITIONIST
  • Home
    • Meet Krys Lojek
    • Testimonials
  • Work with me
  • FAQ
  • Blog
  • Recipes

​Zucchini and Carrot Loaf

Picture
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


Book an appointment here
Picture
Disclaimer: All material is provided for your information.  It is not intended to replace consultation with a trusted health professional.  No action should be taken based solely on the contents of this article. Although I am a trained and registered nutritionist and love researching I do not have access to your personal medical history so all advice contained here is general, please contact your chosen health professional for more individual and specific advice.
Krys Lojek Nutrition 2020
All Rights Reserved.

Privacy Policy for Krys Lojek Nutrition

Email: krys@kryslojeknutrition.com
  • Home
    • Meet Krys Lojek
    • Testimonials
  • Work with me
  • FAQ
  • Blog
  • Recipes