Activated Seed & Zucchini Loaf

AMAZING BREAD ALTERNATIVE. 

Baked with Love | Free from gluten, dairy, soy, preservatives and refined sugar

 

My activated seed loaf is a great bread alternative & includes one of my favourite vegetables…zucchini!

Using activated seeds and almond meal in my recipes I have found that I eat less but stay fuller for longer. Another advantage I have discovered using activated whole foods is that they are much more gentle on my digestion. Enjoy experimenting with this recipe by trying new combinations for example replacing the zucchini with carrot or replacing the almond meal with hazelnut meal. If you are vegan simply replace the eggs with 2 tablespoons of psyllium husk.

My favourite serving suggestions would have to be with a beetroot & cayenne pepper spread (recipe below) or macadamia nut spread with blueberries for something sweet.

Please enjoy & feel free to share your images & inspiration you discover while making this recipe. 

 

Ingredients

1 cup linseeds freshly grounded

½ cup activated almond meal

1/3 cup arrowroot (tapioca) flour

½ cup activated sunflower seeds + more for toppings

½ cup activated pumpkin seeds + more for toppings

1 teaspoon of bi-carb soda

2 teaspoons of mixed herbs

4 free range eggs

1/3 cup olive oil

1/3 cup of filtered water

1 zucchini grated

 

Method

In a food processor blend eggs, water, olive oil and bi-carb soda until well combined.

Gently add in ground linseeds, almond meal, arrowroot flour, seeds and herbs.

Pulse together until combined. Some seeds should still be chunky.

Take out food processor blade and gentle mix grated zucchini through.

Place in a lined loaf tin and add additional seed as toppings.

Cover with foil and place in a 180 degree oven for an hour, or until cooked.

Check and remove foil at 45mins.

 

Roasted Beet & Cayenne Spread

Ingredients

5 Roasted beetroots

2 teaspoons of cayenne pepper– less or more depending on what you like

salt and pepper to taste

4 tablespoons of olive oil

2 tablespoons of tahini

juice of 1 lemon

1 tin of cannellini beans

 

Method

Roast beetroots until cooked well in 2 tablespoons of olive oil and cayenne pepper. Allow beetroot to cool.

In a food processor blend beetroot and all other ingredients until well combined.

Add to your activated seed and zucchini loaf or use as a dip.

Enjoy xo