Friday, October 2, 2009

Gluten Free Zucchini Bread

Enjoy this wonderful harvest bread, Nurture families!

1/3c poppy seeds
1/3c agave or honey
1/4c coconut oil (melt so it it s a liquid)
3 eggs
1t vanilla extract
3c grated zucchini – leave skins on and squeeze out excess water (we believe this is the key to good zucchini bread)
3c garbanzo bean flour
1.5t xantham gum
1 1/2t baking soda
1/2t baking powder
1t salt
1t cinnamon
1T curry powder (this is what makes it really unique)

Preheat oven to 350
Butter 2 bread loaf pans

In a mixer, combine oil, eggs and sweetener. Stir in extract and zucchini.

In a separate bowl, combine flour, xantham gum, baking soda and powder, salt, cinnamon, curry and poppy seeds. Batter will be thick and moist.

Divide batter equally between pans and bake for 40-45 minutes. Let bread cool (and cook more) in pans for 15 minutes.

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