Finding a bread replacement is often top of the list for people who are following a yeast-free and sugar-free anti-candida diet. If you are also avoiding the gluten grains (wheat, rye, barley and oats) it may seem that you have even fewer options. However, there are so many gluten free grains and flours available, that actually a whole new world of tastes and flavours can open up to you. I am always experimenting with different combinations of flours, seeds, grains and vegetables, developing ‘bread’ options that can be handy to accompany a variety of meals.
Today I want to share my quick and simple courgette loaf. This works well for a breakfast bread, topped with a seed butter or egg, or as an easy salad accompaniment, spread with the Basil and Avocado Pate – recipe in last week’s blog. The dough can also be used in ‘Pizza’ – I will add that recipe next week.
Mix all the ingredients together thoroughly, to produce a stiff dough. Spoon the mixture into a lined small loaf tin. Bake at 180 degrees celsius for 25 minutes, then reduce heat to 165 degrees celsius and continue cooking for a further 15 minutes. Test the loaf is cooked by inserting a skewer, which should come out clean. The sides and bottom of the loaf should be dark golden. Allow to cool and store in the fridge for several days, in an airtight box.
