A slice of health....

Courgette bread is one of my favourite things to make, not only because it tastes delicious but also because it's gluten and (virtually) carb free. 

As a Christmas treat and massive thank you for all my yelps of pain... (and abuse) over the last 6 months, I made this one especially for my wonderful personal trainer, Henri. 

What you need:

• 275g of almond flour 
• 1 TSP of baking powder
• 2 pinches of sea salt
• 1 pinch of dried rosemary
• 1 handful dried cranberries *
• 1 handful chopped almonds / pecans/ walnuts *
• 3 eggs (free-range if possible) 
• 1 TBSP of honey
• 2 courgettes

*Optional 

Directions:

• Set the oven to 180°C (fan assisted)
• In a bowl mix the almond flour, baking powder, rosemary, cranberries, nuts and salt together 
• Grate the two courgettes and leave to one side
• Beat the eggs with the a hand held electric beater for 2 minutes then add the grated courgette and honey in and beat for a few more seconds until the mixture is fully mixed
• Add the dry mix into the wet mix, stir with a spoon and mix well
• Poor the mixture into a medium loaf tin (make sure that you have lined it with greaseproof paper!)
• Bake for 30 minutes

Eat within 2/3 days and keep stored in a tin.

It's delicious when still warm from the oven or cold or even toasted. We like to have ours with houmous, beetroot and beef tomatoes, or even as an accompaniment to a hearty bowl of soup. 

Cooled down, packaged up and a big blue bow later, it was ready to give to Henri.

I am sure you could use many different vegetables as alternatives to courgette, I would like to try beetroot and maybe even butternut squash too.

Emi x