This bread is easy to make and is a fantastic accompaniment to summer salads or winter soups. High in protein with the eggs, almonds meal, amaranth flour and seeds. It has a lovely savoury flavour. Spread with avocado or tahini or break into a salad. Enjoy with smoked salmon – good match. GF, V, low lactose (only the parmesan cheese), high protein. Ingredients 1 ½ cups almond meal ½ cup amaranth flour 1/4 cup psyllium husks 1 Tbsp corn flour ½ tsp baking powder ½ tsp paprika ½ tsp turmeric ½ tsp dried oregano 5 eggs 2 tsp apple cider vinegar 1 cup grated zucchini 1 ½ Tbsp chopped flat leaf parsley ½ cup sliced Mediterranean olives ½ cup fine parmesan 2 Tbsp sunflower seeds 1 Tbsp pepitas Salt and pepper – a few rounds
Method Mix all dry ingredient into a large bowl In a separate bowl whisk the 5 eggs and add the Apple Cider vinegar Add the vegetables and seasoning, parmesan and seeds then stir Add the wet and dry ingredients and combine evenly The mixture should resemble a muffin mix. Place the mixture into the loaf tin and spread evenly with a spoon Sprinkle sunflower seeds on the top for decoration Bake in the oven for 40 minutes. To check if cooked – stick a knife in the middle – it should come out clean.