Serves 12
This breakfast loaf ticks a lot of boxes – it’s nutrient dense, packed with protein, vegetarian, paleo, gluten-free and can be made by hand or in a Thermomix (which will mill the nuts and grate the zucchini and parmesan for you). But for me, the most important box is that it’s just totally yum.
I actually prefer the flavour with spelt flour, but if you need it to be gluten-free, be sure to use the sweet potato flour.
Gluten-free, Vegetarian
INGREDIENTS
- 360g (approx. 2) zucchini, ends trimmed, grated (Thermomix version: roughly chop instead)
- 4 eggs
- 1/3 cup milk (or almond or soy milk if preferred)
- 1/3 cup extra virgin olive oil
- 2 tbs chia seeds
- 2 tbs chopped pistachios, plus 2 tbs extra to sprinkle
- 1/3 cup (30g) grated parmesan (Thermomix version: roughly chop instead)
- 220g (2 cups) almond meal or hazelnut meal (Thermomix version: whole nuts instead)
- 120 g sweet potato flour (or 1 cup (150g) wholemeal spelt flour – not gluten free)
- 2 tsp baking powder
- ½ tsp sea salt
METHOD
- Preheat oven to 170C (150C fan). Grease and line a 21x11cm loaf tin with baking paper.
- Place the grated zucchini, eggs, milk, olive oil, chia seeds, pistachios and parmesan into a large bowl and stir until well combined.
- Add all the remaining ingredients (except the extra pistachios for sprinkling) and fold through until well combined.
- Transfer to prepared loaf tin and top with remaining pistachios. Bake for 1 hour 10 minutes or until cooked through. Leave in tin for 10 minutes before transferring to a cooling rack to cool. Slice and serve.
THERMOMIX VERSION
- Preheat oven to 170C (150C fan). Grease and line a 21x11cm loaf tin with baking paper.
- Place 30g parmesan and 220g almonds (or hazelnuts) into mixing bowl. Blend 10 sec/speed 7 until finely chopped. Transfer to a bowl and set aside.
- Place zucchini into mixing bowl and grate 3 sec/speed 5. Add eggs and stir 3 sec/Reverse/speed 3.
- Add the reserved nut mixture and all remaining ingredients (except the extra pistachios for sprinkling) and stir 15 sec/Reverse/speed 4 or until just combined. Fold through any uncombined mixture with spatula.
- Transfer to prepared loaf tin and top with remaining pistachios for sprinkling. Bake for 1 hour 10 minutes or until cooked through.