Zucchini + dill bread (GF)

The perfect picnic lunch? Or perhaps something healthy to cook on a Sunday afternoon – to be consumed during the working week.

What ever you fancy really!

This bread is moist + nutritious… and the freshness of lemon brightens it up beautifully – in a way that pleases the senses.

ingredients

1 red onion diced finely
1 clove diced garlic
3 cups gluten free flour
1 1/2 tsp guar gum *used to replace gluten in baking
1 tsp baking powder (gf)
1 large grated zucchini (+ water squeezed out)
4 large free range eggs
1 cup dairy free milk (almond, coconut milk)
1/2 cup rice bran oil
1 cup (hard) grated goats cheese
2 tbsp chopped fresh dill
1 drop lemon doterra essential oil/ or zest 1/2 lemon
sea salt
cracked pepper

handful of pine nuts
extra grated goats cheese

method

Preheat the oven to 180C. Line a loaf pan with baking paper.

Saute the onion + garlic in a frypan with some evoo until translucent. Set aside.

Sift the flour, guar gum, baking powder into a large mixing bowl and combine. Make a well in the centre. Add the onion mixture + wet ingredients (including the goats cheese + dill). Whisk together until smooth. Season well.

Pour into the loaf pan, sprinkle with goats cheese + scatter pine nuts. Bake for 60 minutes.

Allow to cool slightly before removing from the pan.

Cut into thick slices and toast.

Serve with a generous spread of cashew cheese or goats curd. Drizzle with extra virgin olive oil.

@naturalhealthconsciousliving

 

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