Nutty Courgette Loaf

nutty_courgette_loaf

 

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Ingredients

5 beaten eggs
1/2 lemon zest and juice
1/2 cup melted coconut oil
1/2 tsp Himalayan salt
1 1/2 tsp baking powder
3/4 cup pumpkin seeds
1 crushed garlic clove
2 1/2 cups grated courgette
50g desiccated coconut
80g feta cheese, crumbled
1/2 cup sunflower seeds
50g toasted pecan nuts
1 tsp chopped fresh rosemary

Method

  1. Preheat the oven to 180 degrees. Line a 1L capacity loaf tin.
  2. Place all ingredients in a large bowl and stir until well combined.
  3. For the topping: In a separate bowl, mix together topping ingredients: 1/4 cup pumpkin seeds, 2 tbsp sunflower seeds, 15g pecan nuts and 20g crumbled feta cheese.
  4. Spoon the loaf mixture into the prepared tin, sprinkle with the topping and bake for 1 hour.
  5. Allow to cool, then remove from the tin and allow to cool completely on a cooling rack before slicing.
  6. To serve: Slice and serve spread with butter or cream cheese.

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