Primal Zucchini and Carrot Loaf
This is our go-to alternative for morning toast. It is packed full of protein, good fats and fiber, so 2-3 slices of this primal loaf, will keep you full until your next meal.
1 & 1/2 cups of almond meal
2 tbsp coconut flour
2 tbsp LSA or flax meal
1tsp gluten free baking powder
1/4 cup linseeds
1/4 cup sunflower and pepita seeds (optional)
1tbsp chia seeds
pinch of salt
Optional: 1- 2 tsp Golden Grind Tumeric Blend of your choice, for an anti-inflammatory boost
5 large eggs
1 cup grated zucchini
1 cup grated carrot
Optional: 2 tbsp maple syrup if you desire a sweeter taste
Note: No need to squeeze fluid out of the veggies, as this will disappear in the baking process.
Mix dry ingredients and wet ingredients separately and then combine using a spoon or in food processor.
Line a loaf tin with baking paper and pour batter in. Place in a 180 degree Celcius preheated oven for approximately 30- 40 minutes. When cooked it should be golden brown on top. To test the center, put a knife through the loaf and it should come out clean.
Leave to cool slightly and serve with your eggs and avo or your favorite nut butters, sliced banana, honey and a sprinkle of cinnamon.
This loaf can be stored in the freezer after cooling and tastes fantastic when toasted!