Healthy Mama Magazine Issue 1 - July 2014 | Page 24
TEN
GLU
goodness
bites
Y
DAIR
E
FRE
FREE
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IN Y
AL RG
LK NE
A E
GRAIN FREE BREAD
Grain Free!
By Amanda from The Noble Nutritionist
1 ½ cups organic almond meal
½ teaspoon Himalayan salt
½ cup organic arrowroot flour
½ cup grated cheese, parmesan, mozzarella
3 eggs, from pastured hens
or cheddar work well (G Team: optional if
To-GO:
1 tablespoon dried oregano
1 cup grated organic zucchini
G Team’s
1 teaspoon bicarbonate soda
dairy free)
1 Preheat the oven to 160°C/320°F and grease a bread tin, I like to use butter, coconut
oil also works well
2 Combine all the dry ingredients into a medium size bowl
3 Add the eggs (whisked), cheese and zucchini and mix until well combined
4 Pour mixture into the bread tin and bake for about 35 minutes. The bread will turn a
golden brown, to be sure insert a fork, this will come out clean if it’s cooked through.
5 Allow to cool in the tin for 5-10 minutes before removing. This is delicious served
warm with some vintage cheddar and avocado on top.
6 This bread recipe is very versatile. Simply swap the zucchini and cheese for 1 cup of
cooked pureéd sweet potato or butternut squash and you have a whole new flavor. I
add ½ a teaspoon of nutmeg and 1 teaspoon of cinnamon, which gives a lovely spice.
MAG
Slice and throw
some guacamole
or roasted pepper
dip in a tub and
devour for lunch...
mmm :)
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