Gluten Free Millet Zucchini Bread
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photo by YummySmellsca
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- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Yields:
-
1 9x5 inch loaf
- Serves:
- 12
ingredients
- 3 cups grated zucchini, squeezed dry (about 14 ounces)
- 6 ounces millet flour
- 6 ounces sugar
- 2 ounces sorghum flour
- 3 tablespoons ground flax seed meal
- 1⁄2 tablespoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon guar gum
- 1⁄3 cup water
- 2 large eggs
- 1⁄3 cup canola oil
directions
- Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
- Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
- Add the water, eggs, and oil, stirring until a thick batter forms.
- Fold in the zucchini.
- Bake 1 hour 15 minutes, until tests done.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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