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Grain-free Bread

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Grain free bread
Adapted from Sarah Wilson’s recipe
1 1/2 cups almond meal
3/4 cups organic no preservative arrowroot flour
1/2 tsp real salt
1/2 tsp baking soda
5 free range eggs
1 1/2 tsp apple cider vinegar
1 tblsp chopped fresh parsley
1 lg zucchini grated
100gm cooked chicken finely chopped
1/4 cup nutritional yeast
Preheat oven to 160 deg
I use a silicon loaf tin so don’t need to line this, line a loaf tin with baking paper.
In a large bowl mix

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together all the dry ingredients. In a separate bowl whisk the egg then add vinegar. Add eggs and remaining ingredients to dry mix, stir to combine.
Pour the mixture into prepared tin.
Bake for 30-35 min or until golden brown.
Allow to cool before slicing.
I slice into about 17-18 slices and freeze.
I like to put this in the sandwich press to toast it then top with avocado…

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Chocolate Brownie

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1 cup rolled oats ( put in blender to make a course flour )
1/2 cup almonds meal
1/2 cup coconut flour, I used shredder coconut, and put it though the blender
3/4 cup cacao
5 eggs
Lg sweet potato about 650gm
1/4 cup coconut oil, melted
1/4 cup honey
1/2 cup almond milk, but

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can use dairy, rice or oat milk
1 tsp vanilla

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Preheat oven to 180*
Cook sweet potato ( I do this in the microwave )
Combine dry ingredients in a mixing bowl, mix well to make sure there are no lumps.
Put cooked sweet potato, honey, coconut oil, almond milk & vanilla in to a high powered blender or food processor and blend until smooth.
In a separate bowl whisk eggs.

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Add sweet potato mix and eggs to dry ingredients. Mix well.

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Pour mixture into a lined lasagne dish.

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Cook in a preheated over for 35-40 min or until cooked. Check by inserting a skewer into the middle, when cooked skewer will come out clean