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Source: Learn to Nourish
Ingredients:
• 1 1/2 cup almond meal.
• 3/4 cups arrowroot flour. ( put 1/2 less arrowroot if you want it more moist)
• 1/2 teaspoon sea salt.
• 1/2 teaspoon bicarbonate of soda.
• 5 eggs
• 1 1/2 teaspoon apple cider vinegar
• 1 large zucchini, grated.
• 1 large carrot, grated.
• 2 tablespoons pumpkin seeds
Method:
- Preheat the oven to 180°C / 325°F / Gas Mark 3 and line a standard loaf tin with baking paper.
- In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda.
- In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
- Squeeze as much excess liquid out of the zucchini and carrot, add to the eggs and whisk well.
- Add the egg mix to the dry ingredients.
- Mix well to combine.
- Pour the dough into the prepared loaf tin and sprinkle with pumpkin seeds
- Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean. This bread is quite dense so, depending on your oven, may require longer cooking time.
- Remove from the oven and transfer to a wire rack.
- Allow to cool for five minutes before slicing into 1.5cm thick slices.
You can also toast this bread if you like or have as a snack during the day.
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DOWNLOAD
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