We've been really into our loaves recently, as you may have noticed... There is just something so 'homely' about spreading salted butter over warmed nourishing bread and sipping on a cup of hot tea. Perhaps it's the weather, or the being away from home, but this is my third loaf in two weeks!
I've been making short videos to show how easy it is to make a healthy, nourishing, gluten-free loaf, filled with nourishing fats and nutrients. After a few steps and some minutes in the oven you can have a delectable snack to last the whole week.
Benefits for the body.
Almond flour is a wonderful alternative to regular flour as it has a much lower carbohydrate intake, meaning your blood sugar levels remain more stable after a slice. Eating lower carbohydrate is also wonderful for encouraging your body to burn fat, instead of carbohydrate, which is helpful if you want to lose some body weight. Almond flour also boasts quality fat and protein to sustain you for longer and support better body functioning.
The courgette hides sneakily amongst the delicious 'bready' texture and adds vitamins and minerals without the courgette flavour. This makes it great for children, especially if you struggle to get veges into your wee ones.
Whole buckwheat is another great alternative to regular wheat flour. It is gluten-free, which makes it great for those who feel bloated after eating regular flour or for those for have an intolerance to wheat.
Finally, organic eggs are a great fat that add nourishment to the body!
Courgette Almond Bread
1 cup whole buckwheat flour
1 cup almond flour
1.5 teaspoon baking soda
1 tsp salt
1 tsp paprika
¼ cup grated Parmesan
small handful coriander, chipped
1 large courgette (2 small) grated
1/3 cup almond milk
- Preheat a fan-forced oven to 180 degrees.
- Mix together the buckwheat and almond meal.
- Add baking soda and paprika, mix well.
- Add salt and pepper, mix well.
- Add the Parmesan and mix well.
- In a separate bowl, mix together the courgette, almond flour, and eggs.
- Add the coriander and mix well.
- Mix wet and dry mixtures together in a large bowl.
- Pour into a lined loaf tin. Sprinkle with sunflower seeds.
- Place in the oven and bake for 40 minutes.
- Remove from the oven and allow to cool completely in the tin before slicing.
- Serve with butter, cream fraiche, or scrambled eggs for breakfast.
Feed, Nourish, Value Yourself.