I have been experimenting with different flours recently, particularly
coconut flour. That in conjunction with a large supply of courgettes (organic
and home grown, courtesy of mummy Morgan) led to this this scrummy courgette
bread recipe.
There are many recipes out there; my recipe is a result of
a mix match of recipe research and the ingredients I had in stock.
Coconut flour is gluten free, making it a great option for
those of you who have celiac disease or are sensitive to gluten. It also boasts
of many other good properties - it is high in protein, fibre and healthy fats
and it can be used in sweet and savoury recipes.
**Fun fact: Coconut flour is not actually “flour” as we normally think
of it; it contains no grains or nuts, and is made completely of pure coconut. Flour can be made from many ingredients, including nuts, seeds, veggies and coconut meat.
Because of its high fibre content, coconut flour absorbs a
lot of water; thus, a little goes a long way in cooking. However, you will need
to watch out that your bakes do not become too try and crumbly.
Anyway, it is recipe time!
INGREDIENTS
2 cups grated courgette
2 medium eggs
¼ cup coconut flour
2tbsp ground flaxseed
1tbsp thyme (I used dried as I did not have fresh)
½ tbsp. garlic powder
2 tsp apple cidre
1 tsp baking soda
HOW TO
1. Mix the wet ingredients and the dry ingredients in separate
bowls.
2. Combine both mixtures.
3. Place the mixture into a lined loaf tray and bake for ~50 minutes (or until cooked through) at 180C.
4. Devour :)
2. Combine both mixtures.
3. Place the mixture into a lined loaf tray and bake for ~50 minutes (or until cooked through) at 180C.
4. Devour :)
I enjoy my courgette bread with soup, salad, topped with
fresh tomato, for breakky with scrambled eggs or simply on its own. It makes a
great addition to any diner table.
*bon appetit*
