Unbelievably tasty, moist and so easy to prepare. It is light and airy but it feels “carby” which definitely curbs that craving when it hits.
|80 ml||sunflower oil|
|180 ml||almonds — ground|
|7.5 ml||Robertson's baking powder|
|1.25 ml||salt — fine|
|30 ml||butter — melted|
|3||courgettes — grated|
|80 ml||cheddar cheese — grated|
Preheat the oven to 200°C.
Spray a 10cm x 20cm loaf tin generously with non-stick cooking spray.
Place the sunflower seeds in a food processer and blend until very fine. Add the ground almonds, baking powder, salt, eggs and butter. Blend until combined. Add in the zucchini and cheese and pulse a few times until combined.
Pour it into the tin. Smooth out the top with the back of a spatula or butter knife. Bake for 20 minutes. Let it cool in the tin for 5 minutes before transferring it to a cooling rack.
You can replace the sunflower seeds with more ground almonds. The little bit of extra crunch that the sunflower seeds add is a nice touch but not necessary if you don’t have any.
If you like a bit of spice then stir ½ teaspoon smoked paprika and 1 teaspoon dried chili flakes into the batter.
Makes 1 loaf
Recipe reprinted with permission of Illanique van Aswegen.