|5||eggs — beaten|
|1/2 cup||coconut oil — melted|
|1/2||lemon — zest and juice|
|1||garlic — cloves, crushed|
|2.5 cup||courgettes — grated|
|50 g||desiccated coconut|
|1.5 tsp||Robertson's baking powder|
|1/2 tsp||himalayan salt|
|3/4 cup||pumpkin seeds|
|1/2 cup||sunflower oil|
|50 g||pecan nuts — toasted|
|1 tsp||fresh rosemary — chopped|
|80 g||feta cheese — crumbled|
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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