Gluten free zucchini and basil pesto seed bread

Recipe from: 20 October 2016
bake, recipe, baking, bread, healthy, gluten free,

Ingredients 15
Servings 6
Minutes 1 hour 20 min

Ingredients

Serving Change
  • 1
    Tbs
    olive oil
  • 300
    g
    zucchini grated
  • 1/2
    tsp
    dried oregano
  • 3
    Tbs
    super green basil pesto
  • 1
    c
    almond flour (ground almonds)
  • 60
    ml
    psyllium husk
  • 1/2
    c
    mixed seeds, (pumpkin, flax seeds, sunflower and sesame), whole
  • 1/2
    c
    mixed seeds, ground in a processor until fine
  • 10
    ml
    baking powder
  • 5
    ml
    salt
  • 1/4
    c
    parmesan cheese, finely grated
  • 6
    eggs
  • 3/4
    c
    Greek yoghurt
  • freshly ground black pepper
  • 2
    Tbs
    mixed seeds, for finishing
 

Method

1 hour 20 min
 
Preheat the oven to 180 º C. Grease and line a 28cm bread pan with baking paper.

Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.

Stir through the basil pesto and set aside to cool.

In a large mixing bowl, combine the almond flour, husk, whole and ground seeds, baking powder, salt and Parmesan.

Add the eggs and Greek yoghurt to the dry ingredients and mix to combine.

Lastly, add the cooled zucchini and stir through.

Spoon the mixture into the prepared tin, top with a handful of seeds and bake for 55 -60 minutes until golden and cooked through.

Recipe reprinted with permission of BibbysKitchen@36. To see more, click here.

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Read more on: recipe  |  bake  |  healthy  |  food24  |  pesto  |  bread  |  baking
 

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