Delicious and Gluten Free Veggie Bread

This is a delicious savoury bread with the extra nutritional benefit of courgettes, pumpkin seeds and arrowroot and it tastes really moist. It is perfect for serving to gluten free visitors at Christmas. The key to success with this dish is to get as much moisture out of the courgette as possible.

Zucchini bread with cheese on a wooden background

Thanks to Melanie Smith the SB Fitness nutrition consultant for this healthy and gluten free veggie bread. To hear more of Melanie recipes follow our foodie Friday posts on the SB Fitness Facebook Page.  You can also book a consultation with Melanie.   Just get in touch.

Nutritional highlights of this healthy bread –  Eating courgette regularly can really help your digestive system and can help to prevent ulcers, colon cancers and IBS.  Not only that, it is a very nutrient dense food filled with antioxidants, anti-inflammatory phytonutrients and it also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.  The pumpkin seeds contain lots of heart healthy ingredients and avoiding the usual flour that you find in bread means that this dish is lower GI than other ‘breads,’ meaning that it is slower to absorb and doesn’t cause a spike in your sugar levels.  Look at our other blog about processed and refined carbs for the other benefits of avoiding food that are high on the the Glycemic Index  https://seanburgessfitness.com/nutrition/simple-or-complex-a-tough-question/

Melanies’ Healthy Snack Recipe…

You will need…

SERVES 12

INGREDIENTS

  • 1 1/2 cup almond meal.
  • 3/4 cups arrowroot flour.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 5 eggs.
  • 1 1/2 teaspoon apple cider vinegar.
  • 1 large courgette, grated.
  • 1 large carrot, grated.
  • 1/2 cup finely grated Parmesan cheese.
  • 2 tablespoons pumpkin seeds.

METHOD

  1. Preheat the oven to 180°C / 325°F / Gas Mark 3 and line a standard loaf tin with baking paper.
  2. In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda.
  3. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
  4. Squeeze as much excess liquid out of the courgette and carrot, add to the eggs with cheese and whisk well.
  5. Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pumpkin seeds.
  6. Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing into 1.5cm thick slices.

* This bread is quite dense so, depending on your oven, may require longer cooking time.