Primal Zucchini and Carrot Loaf

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.

 

Dry Ingredients:

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

 

Wet Ingredients:

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.

 

Prepare:

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.

 

Serve:

Leave to cool slightly and serve with your eggs and avo or your favorite nut butters, sliced banana, honey and a sprinkle of cinnamon.

 

Handy Tip:

This loaf can be stored in the freezer after cooling and tastes fantastic when toasted!