Is this a loaf or a cake? That's up to you! It's soft, super moist and grain and gluten free.
Whatever the name & shape, enjoy this loaf or cake just as is, straight from the oven; toast well and spread with good quality cultured butter - thank you Pepe Saya; and for a sweet or savoury meal or snack, it all depends on your toppings.
- quark & tomato slices
- cheese & sauerkraut
- smoked salmon & capers
- taramasalata, tzatziki, hommous or babagagnoush dip
- mashed avocado with salsa
- fried egg
- honey by Malfroy's Gold with hulled tahini
- my mum's seasonal jam - right now it's peach & apricot
- peanut butter by MMMORE - coconut or chocolate is just the best
Now for the recipe.
1/2 cup chia seeds
1 cup mashed banana
2 cups blanched almond meal
3-4 tablespoons sunflower seeds for a crunchy topping (you can use sesame seeds, nigella seeds (my fav!), or pumpkin seeds)
1 teaspoon Organic Golden Turmeric Latte Powder by Apotheca
2 medium eggs
3 medium zucchini, grated
2 tablespoons extra virgin olive oil
In a bowl combine all the ingredients, except the sunflower seeds, until mixed well. Pour the batter into a well lined tin with paraffin free baking paper (I use If You Care brand). Completely cover the top wth sunflower seeds and bake for 45- 60 minutes at 200C until golden and cooked well. Store in the fridge for up to 4 days or slice and store in the freezer for up to 3 months. Simply add frozen slices to a toaster until golden.
Note: Add another half to one cup of almond meal to make this a little more bread like.