Gluten-Free Buckwheat & Zucchini Loaf w/ Dill Cashew Cheese
Ingredients
1 3/4 cups of buckwheat flour (can sub for sunflower seeds or almond meal)
1/4 cup chia seeds
2 eggs whisked
1/2 cup filtered water
1 zucchini grated
1 tbsp of garlic-infused olive oil/extra virgin olive oil
2 tsp gluten-free baking powder
3 sprigs of fresh rosemary roughly chopped
A good pinch of sea salt
[ 1/4 cup pepitas to sprinkle on top]
TOPPINGS
Zucchini ribbons
Toasted Pepitas
Dried Chilli Flakes
Lemon Zest
Create
1. Preheat your oven to 180 °C fan-forced.
2. Combine all of the ingredients [excluding pepitas and walnuts] in a medium-sized mixing bowl and stir with a wooden spoon
3. Pour the mixture into a silicone bread tin and use a spoon to smooth it out on top. Here you can add pepitas or walnuts on top for extra crunchy goodness.
4. Bake for 30 minutes at 180 degrees Celsius and then turn the temp down to 150 degrees Celsius, and continue to bake for 30-45 minutes until cooked through. I like to use a skewer to test the middle of the loaf. If it comes out clean you know it’s ready to take out of the oven and enjoy.
5. Allow to cool for at least 30 minutes before slicing.
Top with Peace, Love & Vegetables Dill Cashew Cream Cheese, zucchini ribbons, pepitas, chilli flakes, and lemon zest.