INGREDIENTS
2c Almond Flour
1/4c linseed, sunflower & almond meal (LSA)
1/4tsp sea salt
1/4c coconut flour
2tsp baking powder
4 eggs, separated
1/4c coconut oil
2tbs apple cider vinegar
1 grated zucchini
Preheat over to 180C.
Blend in a large bowl, almond flour, LSA, and sea salt. Sift in coconut flour and baking powder.
Separate eggs.
Whisk whites separately.Whisk yolks with melted coconut oil and apple cider vinegar.
Add whites to yolk mixture, fold through the dry ingredients, then mix through the grated zucchini.
Smooth into a well greased loaf pan and cook between 14 to 30 minutes, depending on depth of pan and oven.
Cool in pan 10 minutes. Turn out. Cool completely.
Serves 12. I sliced this thinly, portion it and freeze.
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