Ingredients:

• 2 cups almond meal

• ½ cup buckwheat flour

• 1 tablespoon psyllium husks

• ¼ teaspoon sea salt

• 1 teaspoon gluten free baking powder

• 1 cup grated raw pumpkin

• 1 cup grated zucchini

• 4 free range eggs

• ¼ cup cold-pressed extra virgin coconut oil, melted

• 1 tablespoon apple cider vinegar

• 1 tablespoon rice malt syrup (optional)

Method:

1. Preheat oven to 180°C 

2. Combine all dry ingredients in bowl, add grated vegetables

3. Beat eggs in separate bowl

4. Add eggs, coconut oil, apple cider vinegar and syrup to other ingredients and mix well

5. Spoon into greased or lined loaf tin and bake for 30-40mins, until skewer comes out clean

6. When cool, slice into approximately 12 serves and store in airtight container in fridge.  Can be frozen.

Notes:

• I omit the rice malt syrup, if I feel like a more savoury bread

• This bread holds together well and is great toasted

• Is also delicious with 2 cups pumpkin, if you happen to have no zucchini

• You can also add sunflower/poppy seeds

– Thanks to Steph Lowe – The Natural Nutritionist.  Recipe from “The Real Food Athlete”)

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