Courgette Bread – GF
Prep time
Cook time
Total time
This recipe was slightly adapted from glutenfreegoddess. Her combination of Gluten-free flours is perfect for this cake! I think I’ll be using this combination again in different cakes I’ll be dreaming up of!
Author: thefussiesteater.com
Serves: 12
Ingredients
- ⅔ cup Almond Flour
- ⅔ cup Sorghum Flour
- ½ cup Quinoa flakes (not whole quinoa)
- ¼ cup Tapioca Starch/Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Xanthan Gum
- ¾ tsp Sea Salt
- 1 tsp ground Cinnamon
- ½ tsp ground Ginger
- ¼ tsp ground Nutmeg
- ⅓ cup pure Maple Syrup or Brown Rice Syrup or Agave Nectar
- 15 drops of liquid Stevia or ⅓ tsp of powder Stevia
- ⅛ cup melted Coconut Oil
- 3 Organic eggs – beaten
- 2 Tbs non diary milk (I used Oat milk)
- 1 Tbs Vanilla Extract
- 1.5 cups grated Courgettes
Instructions
- Pre-heat the oven to 160 degrees Celsius
- In a large bowl combine all the dry ingredients and with a whisk mix well
- Make a dent in the centre and add all the wet ingredients except the courgettes
- With a large metal spoon, combine mixture
- Fold in the grated courgette
- Line a bread tin with baking paper
- Pour in the mixture, cut off any paper that’s sticking out
- Bake in the centre of a fan forced oven for approx 40-45min
- Allow to cool for 2 minutes then turn onto a wire rack, peel the baking paper off
- Allow to cool completely
- Delicious with a dollop of vanilla homemade non-diary yoghurt
- Can be cut into pieces, wrapped in cling film and frozen.
- Makes about 12 pieces
This post was submitted to ‘Allergy-Free Wednesdays Week 24: July 4, 2012‘ @ http://www.thetastyalternative.com/ and to ‘Fat Tuesday: July 10, 2012′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 7/10/12‘ @ http://simplysugarandglutenfree.com
