Ingredients
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100g Sultanas
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Enough to cover the sultans Cold tea
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230g Courgette
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250g Almond FlourYou can use ground almonds.
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25g Coconut Flour
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30g Psyllium Husk Powder
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3 teaspoons Baking PowderYes the quantity is correct! More raising agent is need when using almond flour than wheat flour.
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1 teaspoon Ground cinnamon
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¼ teaspoon Ground Nutmeg
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5 Large eggs
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100g Butter
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2 teaspoons Vanilla Extract
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100g Peacon Nuts
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100g Walnuts
Directions
This is between a bread and a cake and has no wheat flour or added sugar (it does have sugar from the dried fruit), making it a delicious but low carb option. It is made with almond and coconut flour, courgette and nuts. Psyllium husks add fibre which makes it filling. Courgette can make a cake soggy but the psyllium husks help to give it structure. It’s available in health food shops and is a great source of fibre.
Most baking powder brands are gluten-free but it’s best to check if you or someone you are baking for are sensitive to gluten.
This bread is great on it’s own or with a little peanut butter for breakfast on the run or at any time of the day. Enjoy!
Steps
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1
Done
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The day beforePlace the sultanas in a small bowl and pour just enough strong cold tea to cover them. Leave to marinate for a few hours or overnight if possible. , |
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2
Done
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The next dayPreheat the oven to 180°C / gas mark 4 / 350ºF. |
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3
Done
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Wash and dry the courgette. Grate the courgette fairly finely, using a hand grater or food processor, leaving the skin on. Dry the courgette well, by rolling it in a tea towel or kitchen paper. It is important that all liquid is removed. Otherwise the cake will be soggy. Place it on a fresh piece of kitchen paper while you prepare the rest of the ingredients. I usually spread it out on a baking tray and put it in the oven while it is heating up, but it has to be watched carefully or it will cook! If needs to cool before adding to the mixture. |
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4
Done
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Mix all the dry ingredients (almond and coconut flour, psyllium husk, baking powder, cinnamon, and nutmeg) in a large bowl. |
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5
Done
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Chop the nuts to your liking and add them to the dry mix. Optional: You could set aside a few whole walnuts or chopped nuts and put them on top of the cake mix just before baking. |
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6
Done
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Beat the eggs in a small bowl. Add the eggs, vanilla and the melted butter to the dry mix. Stir to combine. |
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7
Done
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Lastly add in the grated courgette and the chopped nuts and stir to combine. |
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8
Done
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Transfer the mix to the lined tin and bake in the preheated oven for 50 to 70 minutes. Cover the cake with a piece of tin foil after 30 minutes, to prevent the top burning. Check the cake after 45/50 minutes by inserting a skewer into the centre. If cake mixture remains on the skewer when it is removed it isn't baked. If the skewer comes out clean and the centre is firm to touch the cake is baked. Otherwise bake for a further 10 to 15 minutes, checking regularly. |
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9
Done
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When the cake is removed from the oven, let the cake cool a little in the cake tin. Than remove the cake and cool on a cooling rack. This cake is best left several hours or overnight before cutting. It will be crumbly if cut while it is warm. |
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10
Done
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Store in a cool place for up to 5 days or slice and freeze what you don't need immediately. Enjoy! |
