"The smell of fresh baked bread in the morning.. nourishing and
a great alternative for those with a bit of a sweet tooth.."
Ingredients:
- 1/4 cup of coconut oil
- 1 tsp of apple cider vinegar
- 8 tbsp of agave syrup (or preferred other)
- 2/3 cups of unsweetened almond milk (or other)
- 1 cup of fresh finely grated zucchini
- 1 tsp of ground cinnamon
- pinch of Himalayan pink salt
- 1 1/4 cups of almond flour
- 1 1/4 cups of gluten-free flour
- 2 heaping tsp of baking powder
- 1/4 tsp of baking soda
- rolled oats for garnish
Instructions:
- Preheat oven to 350 F.
- Combine melted coconut oil, vinegar, syrup, milk & zucchini.
- Add salt & cinnamon.
- Add sifted almond & gluten-free flour, baking powder & baking soda.
- Mix well *add a little more milk if dry.
- Pour batter into a greased loaf pan.
- Sprinkle some rolled oats on top for garnish.
- Bake for approximately 45 minutes until golden brown & fully cooked.
- Cool before slicing.. Enjoy!