Description
This savory bread is bursting with garlic, onion, and herby goodness. The zucchini keeps it tender and gives it a delicious texture.
Ingredients
Units
Scale
- 2 1/2 cups quinoa flour ( I like Bob’s Red Mill)
- 1 cup + 2 tablespoons unflavored, unsweetened cashew milk (or sub almond milk)
- Juice of 1 lemon (2 tablespoons)
- 1/2 cup gluten free oat flour (grind certified gluten free oats in food processor and measure afterwards)
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 3/4 cup white onion, chopped
- 3 tablespoons fresh dill, chopped (sub 2 teaspoons dried dill)
- 3 tablespoons fresh parsley, chopped (sub 1 to 2 teaspoons dried)
- 1 cup zucchini, shredded
- 2 eggs
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan, set aside.
- Spread the quinoa flour onto a rimmed baking sheet. Bake for 10 to 15 minutes, stirring halfway through. You will know it’s done when it turns a light golden brown and the smell isn’t as strong as when you opened it. Allow to cool to room temperature.
- Measure out the cashew milk in a liquid measuring cup. Add the lemon juice and stir to combine. Allow it to sit while you prepare the other ingredients.
- In a large mixing bowl combine the cooled quinoa flour, oat flour, salt, garlic powder, baking soda, and baking powder until well combined.
- Stir in the onion, dill, parsley and shredded zucchini until everything is coated in the flour.
- To the milk and lemon juice mixture whisk in the eggs and olive oil.
- Create a well in the bowl of dry ingredients. Pour the wet mixture into the well and gently, slowly mix the dry ingredients into the wet ingredients until well combined. The dough should be pretty dense, not too wet.
- Transfer the dough to the greased bread pan and smooth it out with your spatula.
- Bake for 55 to 65 minutes, or until the bread begins to pull away from the sides and a skewer comes out clean.
- Allow to cool in bread pan for 15 minutes. Then run a butter knife around the bread pan to loosen and remove. Allow to cool completely on a drying rack before slicing.
- Store the bread wrapped up tight in a resealable bag in the refrigerator for up to 4 days. You may be able to freeze the bread for up to one month.
Notes
Heavily adapted from 1997 edition of Joy Of Cooking Cookbook
