Ingredients
- 1 ½ cups grated zucchini
- 1 tsp. vanilla extract
- ½ cup of coconut sugar
- 1 tsp. carob gum (johannisbrotkernmehl)
- 1 tsp. baking soda
- ¼ cup olive, melted coconut, or canola oil
- ¼ cup fresh butter (vegan version: concentrated applesauce)
- 2 eggs (vegan version: 2 tbsp. flaxseed meal + 5 tbsp. water)
- ½ tsp. cinnamon
- 1 ½ cups teff flour
- ¾ cup almond meal (ground from raw almonds)
- ¼ cup oatmeal or spelt/rice flour
- A pinch of salt
Instructions
- Preheat oven to 148°C and butter + flour an 8×8 pan with fresh butter.
- In a large mixing bowl, whisk together sugar, oil, butter, eggs, and zucchini. Add the vanilla extract, baking soda, carob gum and cinnamon. Lastly add the almond meal, teff flour, and spelt flour (oats) and whisk again to combine. The batter should be slightly thick but very easy to pour.
- Pour the batter into your pan and bake for 45 – 55 minutes, or when a toothpick inserted comes out clean and the edges are golden brown.
- Leave out for 10-15 minutes before serving.
- The bread should keep covered in the fridge for several days, or in the freezer for several weeks.
Like all of you, I am a unique individual with particular needs that I have learned to listen to and that I have really acknowledged over the last 8 years. I’ve learned to focus on my energy levels, to observe my body’s reactions to food, situations and emotions, and to respond to them accordingly. I have learned to put myself beyond everything and to get to know myself for who I am, Tatiana. It has been a very constructive and arduous journey and one that has taught me to be patient and to give each change or modification time to take effect. This brief introduction is to tell you why I developed a deep interest in holistic nutrition due to many circumstances in my life.
