Vegetarian

Luke Hines’ Chia and Zucchini Hazelnut Bread

10 October, 2020 . 0

This phenomenally tasting, nutrient-dense paleo bread is a staple! The zucchini makes it really moist and the chia seeds add protein and iron making every slice worth its while.

Ingredients

130 g (1 cup) arrowroot or tapioca flour
200 g (2 cups) hazelnut or almond meal
60 g (1/2 cup) chia seeds
1 tsp bicarbonate of soda
1/2 tsp salt
2 tbs pumpkin seeds
2 tbs sunflower seeds
6 eggs
2 tsp apple cider vinegar
300 g grated zucchini
2 tbs finely chopped black olives

Method

Step 1.
Preheat the oven to 160°C and line a 450g loaf tin with baking paper.

Step 2.
Combine arrowroot flour, hazelnut meal, chia seeds, bicarbonate of soda, salt and half the pumpkin and sunflower seeds in a large bowl. In a separate bowl, whisk the eggs lightly with a fork and stir in the apple cider vinegar, grated zucchini and chopped olives. Combine the two bowls and mix everything together using a spoon to form a nice thick and slightly wet dough.

Step 3.
Pour the dough into a loaf tin and sprinkle over the remaining pumpkin and sunflower seeds.

Step 4.
Bake in the oven for 1 hour or until golden on top. To test, press down gently on the top of the loaf – if it holds its shape, it’s ready.

Step 5.
Enjoy fresh out of the oven with your favourite spread, if eating later, toast under the grill for best results.

Makes 1 loaf