Gluten Free Breakfast Surprise
"A gluten free twist on zucchini bread.
I eat this for breakfast with low sugar maple syrup."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 squash, peeled & chopped
- 1 zucchini, peeled & chopped
- 1 peach, chopped
- 1⁄2 cup water
- 1 cup brown rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄4 cup brown sugar, packed
directions
- combine fruit & veggies with water in medium pan.
- cook on medium heat until softened then cool.
- in bowl, combine remaining ingredients.
- mix in cooled fruit & vegetable mixture.
- pour into 2 greased loaf pans.
- bake at 350 for 30 minutes.
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Reviews
-
Taste-wise, this is pretty good. I'm not quite sure if maybe my squash and zucchini were too big, but I had a hard time to get the loafs done. Also I might use a blend of flours, not rice flour only. Despite the xanthan, the loafs were difficult to slice and the slices were impossible to butter. But I really like the idea of this and will make it again. Thanks for sharing!<br/>Made for My Three Chefs.
RECIPE SUBMITTED BY
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I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.
