Nutty courgette loaf

Recipe from: 27 February 2015
recipes, lchf, banting, bread

Ingredients 13
Servings
Time 00:15
  • 5
    beaten eggs
  • 1/2
    cup
    melted coconut oil
  • 1/2
    lemon zest and juice
  • 1
    crushed garlic clove
  • 2.5
    cup
    grated courgette
  • 50
    g
    desiccated coconut
  • 1.5
    tsp
    baking powder
  • 1/2
    tsp
    Himalayan salt
  • 3/4
    cup
    pumpkin seeds
  • 1/2
    cup
    sunflower seeds
  • 50
    g
    toasted pecan nuts
  • 1
    tsp
    chopped fresh rosemary
  • 80
    g
    feta cheese, crumbled
 

Method

01:00
 

Preheat the oven to 180°C.

Line a 1L capacity loaf tin.

Place all ingredients in a large bowl and stir until well combined.

For the topping: in a separate bowl, mix together topping ingredients: 1/4 cup pumpkin seeds, 2 tbsp sunflower seeds, 15g pecan nuts and 20g crumbled feta cheese.

Spoon the loaf mixture into the prepared tin, sprinkle with the topping and bake for 1 hour.

Allow to cool, then remove from the tin and allow to cool completely on a cooling rack before slicing.

To serve: Slice and serve spread with butter or cream cheese.

Recipe reprinted with permission of Lose It!.

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Read more on: bake  |  banting  |  recipes
 

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