These doughy hearts are warming and delicious! The mixture can be made into a loaf and sliced once it has cooled. This recipe is something that I thought of as I was getting frustrated with the fact that I couldn’t find a coconut flour free zucchini bread recipe.
One large courgette, roughly grated
12 tbsp Linswoods Flaxseed
100g Whole Earth crunchy peanut butter
1 tbsp baking powder
2 tbsp cinnamon
1 tbsp mixed spice (Dried orange peel, cassala, ginger, nutmeg, pimento and caraway seeds)
6 tbsp Liquid Egg White (Two Chicks) approx 3 egg white equivalent.
After grating the courgette I would recommend squeezing out the excess fluid, I did this by wrapping it in kitchen towel and twisting over the sink. Once this is done, add in the flaxseed, herbs and egg whites ensuring that it is stirred well so that the mixture is even. Finally mix in the peanut butter and baking powder.
I chose to make my dough into heart shapes (yield of 14), but if it was put into a loaf tin I would recommend around 30mins to an hour of cooking at 180 celcius.
Nutritional Values (per a heart - 1/14 of overall mix):
82 kcal, 6.7g fat (0.3 saturated, 2 polyunsaturated, 0.6 monounsaturated) 2.2mg sodium, 46.6mg potassium, 1.4g carbs, 2g fiber, 0.6 sugars, 4.1g protein.