Courgette Loaf

In my attempt to get more veg into my kids, and dealing with their food sensitivities, I've taken all the courgette loaf recipes I've found online and adjusted them to suit our needs. 

Therefore, this loaf has no egg, no wheat and no cow's milk. 

Don't worry, it still tastes alright!

Ingredients:

125g gluten free flour

100g barley flour (wholemeal)

35g teff flour (brown or white both work)

1tbsp psyllium husk

100g sugar (I cut this down massively from what I found online, but it was still sweet, so I reckon you could go down another 20g without any issues)

90g melted coconut oil

20g olive oil

100g milk

260g grated courgette (about 2 medium sized ones)

2 drops lemon oil (I used doterra, but please check that whatever you choose can be ingested)

1tbsp apple cider vinegar

1 1/2 tsp baking powder

1/4 tsp bicarbonate of soda

Method:

- Turn the oven on 160 degrees fan. 

- Line a bread tin with baking paper 

- Grate the courgettes and sprinkle over a small teaspoon of seasalt and let rest. 

- Then mix all the dry ingredients. 

- Mix the milk and the apple cider vinegar and set aside for a few minutes until it starts smelling a bit like butter milk. Yum!

- Take the courgette, put it in a nut bag if you have one, or just a tea towel, and squeeze out all the excess water. Then mix into the wet mix. 

- Mix the dry and the wet together. 

- Pour the mixture into the bread tin and bake in the oven for around 50 mins. 

- Check with a skewer that the bread is done and then cool on a rack. 

- As with most gluten free mixtures, this can dry out quite quickly, but I bet you'll be eating it up in no time.