full recipe – dairy and gluten-free zucchini walnut bread
This crusty bread recipe comes to us via Vitality Walnut Milk.
Being a gluten-free girlie can be tough sometimes. The hankering for a crusty wood-oven bread roll from the local bakery is... real. But an intolerance to gluten encourages creativity, and there’s so much more you can get out of bread than just an empty (but delicious) carb.
Pumpkin bread? Delicious. Corn bread? Yum. But sometimes you want something a little heartier.
Recently we’ve been feeling like something a little more hearty. Having discovered a new milk alternative – walnut milk – that is packed full of goodness for sleep, skin and brain health, we were inspired to bake something with it.
Walnuts are often forgotten about, but they shouldn’t be! Walnuts are so high in melatonin, that doctors actually prescribe handfuls of them to people with insomnia. They’re also rich in omega 3 and fatty acids that help with things like acne, mood swings and brain fog. And when mixed with spices, honey and grated zucchini, we found it makes our new favourite bread.
TIP: Eat it warm and fresh out of the oven, with olive oil and salt, toasted with butter, peanut butter, or alongside your favourite salad. Recipe below.
INGREDIENTS
1/4 cup Vitality walnut milk
1/4 almond flour
1 cup gluten-free flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp cinnamon
1 tsp allspice
3/4 cup coconut sugar
2 tbsp honey
2 tbsp plant-based yogurt of your choice
2 eggs
2 tsp vanilla extract
1/3 cup vegetable oil
1 cup grated zucchini
Chopped walnuts
METHOD
1. Preheat oven to 170 degrees Celsius, line tin with baking paper
2. Combine all dry ingredients in bowl, set aside
3. Add sugar, eggs, oil, alt milk, honey, dairy-free yogurt and vanilla extract in the bowl, and whisk together
4. Add in zucchini to the liquid mixture, folding through
5. Add the dry mixture to the zucchini mixture bit by bit, folding through until combined
6. Pour into lined tin and tap the base of the tin on the bench to release air bubbles
7. Top with chopped walnuts and a sprinkle of coconut sugar
8. Bake for 35mins or until set in the centre.
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