Sea Moss Zucchini & Rosemary Loaf
This Zucchini & Rosemary Loaf is the perfect little snack to have on hand or as a delicious gluten-free bread option! It is super easy to make as it comes together in one bowl, with minimal ingredients. 🫶🏼👩🏼🍳🌱🥑
This loaf is packed with minerals and vitamins thanks to @naturesfarmersea Green Warrior Sea Moss Gel, which also includes a range of immune-boosting herbs like echinacea and nettle (plus it tastes delicious!). ✨🌼
Ingredients:
- 2 cups almond flour
- 1/2 cup grated zucchini
- 2 eggs: whisked
- 1 cup organic cheddar: grated
- 1/2 tsp baking powder
- 2 tbsp dried rosemary
- 1 heaped tbsp @naturesfarmersea Green Warrior Sea Moss Gel
- 1/4 cup water
Method:
1. Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper. Set aside.
2. To a medium-sized bowl, add all of your ingredients and give it a good mix. It should be a thick, slightly sticky consistency. Add more water here if needed to thin out the batter.
3. Transfer the batter to the loaf tin and smooth on top. Place in the oven for 15 minutes at 180 degrees Celsius and then a further 20 - 25 minutes at 160 degrees Celsius. The loaf should be golden brown once cooked and slightly firm to the touch.
4. Leave to cool for 5 minutes before slicing and enjoying! I love enjoying this loaf with some avocado, boiled eggs, and fresh microherbs.
Notes:
- This loaf can last in an airtight container in the fridge for up to 4 days.
This loaf is packed with minerals and vitamins thanks to @naturesfarmersea Green Warrior Sea Moss Gel, which also includes a range of immune-boosting herbs like echinacea and nettle (plus it tastes delicious!). ✨🌼
Ingredients:
- 2 cups almond flour
- 1/2 cup grated zucchini
- 2 eggs: whisked
- 1 cup organic cheddar: grated
- 1/2 tsp baking powder
- 2 tbsp dried rosemary
- 1 heaped tbsp @naturesfarmersea Green Warrior Sea Moss Gel
- 1/4 cup water
Method:
1. Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper. Set aside.
2. To a medium-sized bowl, add all of your ingredients and give it a good mix. It should be a thick, slightly sticky consistency. Add more water here if needed to thin out the batter.
3. Transfer the batter to the loaf tin and smooth on top. Place in the oven for 15 minutes at 180 degrees Celsius and then a further 20 - 25 minutes at 160 degrees Celsius. The loaf should be golden brown once cooked and slightly firm to the touch.
4. Leave to cool for 5 minutes before slicing and enjoying! I love enjoying this loaf with some avocado, boiled eggs, and fresh microherbs.
Notes:
- This loaf can last in an airtight container in the fridge for up to 4 days.
