- 130 g (1 cup) arrowroot or tapioca flour
- 200 g (2 cups) hazelnut or almond meal
- 60 g (1/2 cup) chia seeds
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tbs pumpkin seeds
- 2 tbs sunflower seeds
- 6 eggs
- 2 tsp apple cider vinegar
- 300 g grated zucchini
- 2 tbs finely chopped black olives
Preheat the oven to 160°C and line a 450g loaf tin with baking paper.
Combine arrowroot flour, hazelnut meal, chia seeds, bicarbonate of soda, salt and half the pumpkin and sunflower seeds in a large bowl. In a separate bowl, whisk the eggs lightly with a fork and stir in the apple cider vinegar, grated zucchini and chopped olives. Combine the two bowls and mix everything together using a spoon to form a nice thick and slightly wet dough.
Pour the dough into a loaf tin and sprinkle over the remaining pumpkin and sunflower seeds.
Bake in the oven for 1 hour or until golden on top. To test, press down gently on the top of the loaf – if it holds its shape, it’s ready.
Enjoy fresh out of the oven with your favourite spread, if eating later, toast under the grill for best results.
Makes 1 loaf