Courgette Bread - Gluten-free

This recipe is based on Rahel Weiss gluten-free courgette bread.

A great gluten-free bread is the toughest challenge for any nutritional cook and to say this recipe was a long time coming is something of an understatement. The ground almonds usually have a slightly sweet taste, which goes well with honey if you opt to add it here – You can use a little nutritional yeast for a cheesier, more savoury flavour. The squeezing of the courgette is vital and not to be skipped! You can use a nut milk bag but you can use a clean muslin cloth or tea towel if you don’t have one.

Makes 1 small loaf

Ingredients:

165g ground almonds

generous 1/2 tsp bicarbonate of soda

30g gluten-free oats, ground

A pinch of salt

3 organic eggs, beaten

180g courgette, coarsely grated and squeezed

1 tbsp coconut oil (plus extra for greasing)

1 tbsp chia seeds

Optional flavourings: 1 tbsp nutritional yeast, honey, a sprinkle of dried herbs

Preheat the oven to 180C and grease a small loaf tin (around 900g capacity). In a large bowl, mix together the almonds, bicarbonate of soda, oats and salt. Add the eggs, courgette and coconut oil and mix thoroughly. Finally, stir in the chia seeds.

Pour the mixture into the prepared loaf tin and bake for 40-45 minutes, until the loaf is brown on top and a knife come out clean when inserted into the middle.

Leave to cool for one hour before slicing and serving. Store in the fridge for up to four days in an airtight container.