Yet another episode from the "Courgette" series. Lovely texture: soft and light with an extra crunch thanks to the nuts/seeds. It's more of a cake than bread, tough... Still, amazing with a morning coffee or afternoon tea...
(Recipe found in a book by Michael McCamley Gluten-free Baking. Just as delicious - just as easy)
Ingredients (2 loaves)
butter, for greasing
380 g gluten-free plain flour (I used buckwheat flour)
1 tsp gluten-free baking powder
2 tsp xanthan gum
1 tsp gluten-free bicarbonate of soda
1 tsp mixed spice
2 tsp cinnamon
225 g caster sugar
3 eggs
240 ml vegetable oil
2 tsp vanilla essence
115 g walnuts, roughly chopped (I used sunflower seeds)
220 g courgettes, finely grated
Method
1. Preheat the oven to 160 C. Grease two loaf tins and line with baking paper.
2. Sift the flour, baking powder, xanthan gum, bicarbonate of soda and spices together into a large bowl.
3. In a separate bowl, whisk the sugar, eggs, vegetable oil and vanilla essence until creamy consistency forms. Add the flour mixture, walnuts, and courgettes to the bowl and fold in to make a smooth batter.
4. Divide the mixture between the two tins and bake in the preheated oven for 55-60 minutes until firm to the touch.
5. Leave to cool in the tins for approximately 20 minutes before transferring to a wire rack to cool. Let the bread rest on the rack for at least 30 minutes before serving.
