by Lani Hopper BHSc (Nut.Med) - Clinical Nutrition Student
1 1/2 cup almond meal
3/4 cups arrowroot flour
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoon apple cider vinegar
1 large (200g) zucchini, grated with extra
moisture squeezed out
1 large (200g) carrot, grated
2 tablespoons pepitas
Preheat the oven to 180°C and line a standard loaf tin with baking paper.
In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.
In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
Squeeze as much excess liquid out of the zucchini and carrot as you can. Add to the eggs and whisk well.
Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.
Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing into 1.5cm thick slices.