COURGETTE & ROSEMARY LOAF (grain & gluten free, paleo)

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It has been almost five years since I’ve had a delicious piece of toast! It’s not easy to come across a good loaf of grain-free bread, but when toasted, this one is the best I’ve tasted so far.

Packed full of healthy fats, digestible fibre and plenty of protein this loaf is best enjoyed sliced, toasted under the grill, and slathered with butter, coconut oil or cheese. Total comfort food!

Ingredients

  • 2 cups grated courgette
  • 1/2 cup coconut oil
  • 2 TBSP water
  • 1 TBSP apple cider vinegar
  • 4 eggs
  • 3/4 cup coconut flour
  • 1/2 cup ground flaxseeds OR 4 TBSP chia seeds
  • 1 tsp baking soda
  • 1 TBSP dried rosemary
  • pinch of salt

Preparation

Preheat oven to 180 C

Line a loaf tin (roughly 20cm long) with non-toxic baking paper

Directions

Blend/whisk all wet ingredients together

In another bowl combine all the dry ingredients then add the grated courgette

Fold the wet mix into the dry mix and combine everything until it’s like a wet gooey dough

Spoon into the baking tin

Bake for around 45-55 minutes

Wait for the loaf to cool before taking out of the tin, then allow to cool completely before cutting a slice (if you can wait!)

 

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Recipe: SQUASH, COURGETTE & CORIANDER MASH (gluten, dairy & grain-free, vegan)

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This mash is super delicious and a great healthy way to bring substance to your meals – perfect for breakfast lunch or dinner! You can serve with eggs, fish, meat or have it alone as a soup. Low glycemic index, low sugar, high fibre, real live ingredients and with the wonders of turmeric = perfect mash!

Ingredients (makes enough for 3-4 servings):

1 butternut squash

3 large or 5 small courgettes

1 big bunch of coriander/cilantro

1/2 – 1 tsp turmeric

Preparation:

Roast the whole squash (no need to peel) in the oven on 180deg for 40-60 minutes

Pan fry 3 grated courgettes in 1 TBSP coconut oil, half of the turmeric, salt and pepper – fry on a high heat for 3-5 mins covering with a lid, then turn the heat down and fry without a lid for another 10 mins – stir occasionally so it gets nice and sticky.

Peel and de-seed the cooked squash and using a hand blender blend it together with the courgette, coriander, remaining turmeric, salt and pepper

Serve and enjoy!

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The wonders of turmeric and its super ingredient curcumin!

  • aids memory function – is used to treat and prevent Alzheimer’s disease
  • aids the immune system – is used to disrupt cancer causing cells
  • relieves joint inflammation – is used to help arthritis
  • speeds up wound recovery and post work-out muscle soreness
  • aids digestion
  • promotes healthy glowing skin
  • incredible antioxidant properties – surpassing vit E and C