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Paleo Olive Bread

by Beat The Treats (follow)
Sharon Selby is a certified Integrative Nutrition Health Coach
Healthy Recipes (296)      Gluten Free (117)      Paleo (1)     
This loaf of goodness is a perfect gluten-free replacement for any traditional bread lover. This is packed with healthy fats and protein with a green vegetable snuck in for good measure. Feel free to use other vegetables in place of the zucchini such as pumpkin or carrot. You can also make these into muffins and bake instead for around 30 minutes.



Preparation time: 10 minutes
Cooking time: 75 minutes
Total time: 85 minutes
Serves: 1 loaf

Ingredients:
- 1 cup almond flour or meal
- Ĺ cup coconut flour
- 2 teaspoons baking powder
- 1 tablespoon of dried mixed herbs
- 10 olives (black or green), pips removed and chopped
- 1 tablespoon raw apple cider vinegar
- 1 zucchini, skin on, shredded
- 6 eggs, whisked
- 4 tablespoons cold pressed virgin olive oil
- Pinch of salt and pepper

Method:
- Set oven to 150C and line a loaf tin with parchment paper.
- Combine all of the dry ingredients in a bowl and set aside.



- Combine all the wet ingredients, zucchini and olives and stir well.
- Pour the liquid ingredients into the dry ingredients and mix.
- Pour into the loaf pan and sprinkle the top with salt.



- Bake for about 75 minutes and allow to cool completely before serving.



Categories:
#Healthy Recipes
#Paleo
#Gluten Free
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