Gluten-free garden bread
Delectably moist and healthy homemade bread.
SERVES
3
TO
4
Ingredients
- 1 tomatoes
- 1 small zucchini
- 1 small handful of basil, finely chopped
- 1 cup raw almonds
- 1.5 cups all purpose gluten free baking flour
- 1/4 cup avocado oil
- 3 organic eggs
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons almond flour (to sprinkle on top)
Directions
- Preheat oven to 350F.
- Chop the tomatoes and basil and shred the zucchini.
- In a food processor grind almonds into a flour and place one cup of the almond flour into a large bowl, set aside any remaining amount as the topping.
- Add the remaining dry ingredients (flour, baking soda sea salt) and combine.
- In a separate bowl mix the wet ingredients (eggs and oil).
- Pour the wet into the dry ingredients and combine.
- Fold in the tomatoes, zucchini and basil. You may have to use your hands to combine.
- Pour into a greased lined loaf tin and top with slivered almonds.
- Bake for 50-55 minutes or until golden brown and centre is dry*.
*Garden bread is more moist then regular bread as a result of the added veggies.
