Chocchini Bread (Bt)

Preheat oven to 180 C.

In a large bowl, combine almond meal, buckwheat flour, cacao, psyllium, baking powder and salt.

Add eggs, ACV, coconut oil, and rice malt syrup. Stir well, ensuring all of the dry mix has taken up the liquid. Let the mixture sit for 5 minutes to allow the psyllium to go to work.

Add the zucchini and combine thoroughly.

Scoop into a greased bread tin and bake for 35-40 minutes or until a skewer inserted comes out clean.

Energy 785.97kj Calories 187.73cal Protein 5.72g Fibre 2.97g Fat 14.53g Saturated Fat 4.45g Carbs 7.55g Sugar