- 250 g almond meal
- 100 g rice flour
- 1/2 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp Apple Cider Vinigar
- 200 g pumpkin chunks
- 150 g zuccini chunks
- 80 g pepitas (pumpkin seeds)
- 20 g sunflower seeds
- 30 g Chia Seeds.
- 1/2 tsp tumeric powder
- A handful of parsley, tops and bottoms
- 4 Eggs.
Recipe is created for
Heat oven to 160 degrees. Line a bread tin with baking paper, Set aside.
First mill your flours...Almonds 5 sec/Speed 9 and then your Oats or Rice 35 sec/Speed 9...set Aside in a bowl together. (or subsitute 100g rice flour for Paleo option of coconut flour 30g + add an extra egg + 100g water as per page 14 ingredient substitutes in Quirky Cooking Book).
Insert your butterfly and Whisk the eggs, 2 mins/Speed 3.5...Adding the Apple Cider vinegar 1/2 tsp at a time...Set aside in a bowl.
Place chunks of Pumpkin, and Zucchini in 1/3rds and Parsley in TM(closed lid)press turbo buttom twice, scrape downsides...Add milled flours along with Pepitas, sunflower seeds & chia seeds (soaked in 60g or evough that the chia seeds swell and look full), bicarbonate of Soda and Turmeric. 10sec/speed4 scrap down sides between next 15sec/speed4 mix.
Add the whisked eggs mixture...combine...20 sec/reverse/Speed 1 or until combined. You should have a thick Pouring mixture...scrap into lined loaf tin, add Pepita seeds and sunflower seeds to top of loaf....Bake for around 50 mins in middle shelf of oven. Take out of oven. Leave in tin for 10 mins, then cool on a wire rack.
If you like Salt ...then double/tripple the amount of salt i have used here in the receipe
i always think, i can toast a peice and top with butter salt and cracked pepper
Store in the refrigerator and freeze the leftovers for a quick snack or breakfast when on the run...yummy toasted with a bit of butter
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