Gluten-free vegetable bread!

Ingredients

16 servings

1 cup coconut flour
½ cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons psyllium husk or vital fiber
1 large zucchini
2 tablespoons flaxseed
1 large carrot
1 cup pumpkin or sweet potatoes
4 eggs
¼ cup coconut oil
1 tablespoon paprika
2 teaspoons caraway
2 teaspoons baking powder
2 teaspoons himalayan salt, sea salt or iodised salt
sprinkle: any seeds

Method

I preheated the oven to 170°C. I mixed all dry ingredients in a large bowl. I washed vegetables thoroughly and grated them: the zucchini (with skin), carrot (peeled) and pumpkin (peeled). Then I tipped the eggs into another bowl, added coconut oil, grated vegetables and mixed everything. I poured the wet mixture over the dry ingredients and stirred until well combined. Next, I transferred the dough to a rectangular tin (c. 25 x 10cm), sprinkled with some seeds and placed it in the oven for 60-70 minutes. Finally, I let the bread cool in the oven.


Tags: Bread Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: monikabiesek

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