TASTY RECIPE
GRAIN FREE COCONUT & COURGETTE LOAF GRAIN FREE, HIGH PROTEIN, NUTRITIOUS LOAF, WITH A HINT OF COCONUT. INGREDIENTS
METHOD
1 large courgette, grated 8 eggs, large 150ml maple syrup or agave nectar (rich & dark or light & mild) 100g coconut flour 1 tsp. vanilla bean paste or 1 vanilla pod, deseeded 1 tsp. bicarbonate of soda 1 tsp. baking powder 2 tsp. cinnamon sea salt
1. Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan- assisted).
TOPPING 60g pecans, roughly chopped 1 tbsp. coconut oil 1 tbsp. coconut flour 2 tbsp. maple syrup or agave nectar (rich & dark or light & mild) ½ tsp. cinnamon 2 pinches sea salt
2.
In a food processor, or by hand, beat the eggs until smooth and add the maple syrup or agave nectar and blend. Then add the coconut flour, vanilla, bicarbonate of soda, baking powder, cinnamon and sea salt and blend together, then add the grated courgette and blend into the mixture.
3. Pour the mixture into a 2 lb loaf tin, pre-lined with baking parchment or cake tin liner and smooth out the mixture until level. 4.
To make the crumble topping in a mixing bowl and the coconut oil, coconut flour, maple syrup of agave nectar, cinnamon and 2 pinches of sea salt, mix well then fold in the chopped pecans, pour the topping over the mixture and bake in a pre-heated oven for 1 hour.
5. Remove from the oven, take it out of the tin and place it on a wire rack to cool. TIP - This coconut & courgette loaf can be served either as an accompaniment to a sweet mealtime or savoury. Don’t be put off by the courgette in thinking this can only be served as a savoury dish. It is light, incredibly moist and great served with a wholesome soup or with smashed avocado, eggs and chilli oil. Lisa Roukin AUTHOR OF MY RELATIONSHIP WITH FOOD COOKBOOK
www.bio-synergy.uk
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