Activated Seed & Zucchini Loaf

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This weeks recipe comes to us from Sarah Follent of Baked Livingness. A delicious activated seed and zucchini loaf. Enjoy.

Activated Seed & Zucchini Loaf 

Ingredients:

1 cup linseeds freshly grounded

½ cup activated almond meal

1/3 cup arrowroot (tapioca) flour

½ cup activated sunflower seeds + more for toppings

½ cup activated pumpkin seeds + more for toppings

1 teaspoon of bi-carb soda

2 teaspoons of mixed herbs

4 free range eggs

1/3 cup olive oil

1/3 cup of filtered water

1 zucchini grated

Method:

1. In a food processor blend eggs, water, olive oil and bi-carb soda until well combined.
2. Gently add in ground linseeds, almond meal, arrowroot flour, seeds and herbs.
3. Pulse together until combined. Some seeds should still be chunky.
4. Take out food processor blade and gentle mix grated zucchini through.
5. Place in a lined loaf tin and add additional seed as toppings.
6. Cover with foil and place in a 180 degree oven for an hour, or until cooked.
7. Check and remove foil at 45mins.

Roasted Beet & Cayenne Spread

Ingredients:

5 roasted beetroots

2 teaspoons of cayenne pepper– less or more depending on what you like

salt and pepper to taste

4 tablespoons of olive oil

2 tablespoons of tahini

juice of 1 lemon

1 tin of cannellini beans

Method:

1. 1. Roast beetroots until cooked well in 2 tablespoons of olive oil and cayenne pepper. Allow beetroot to cool.
   2. In a food processor blend beetroot and all other ingredients until well combined.
   3. Add to your activated seed and zucchini loaf or use as a dip. Enjoy.

Gluten Free | Dairy Free | Vegetarian | Vegan | Refined Sugar Free