Allergy - Free Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Adapted slightly from Learning to Bake Allergen Free by Colette Martin. This is light and fluffy but incredibly moist and flavourful, and you'd never realize it was GF if you didn't know ahead of time! Read more ! The glaze is sweet and spicy, and a perfect touch on a snack everyone can enjoy! Ingredients:
2/3 cup chickpea flour |
2/3 cup sorghum flour |
2/3 cup brown rice flour |
1/2 tsp guar gum |
3/4 cup sugar |
1 tbsp baking powder |
1 tsp salt |
1/2 tsp cinnamon |
1/4 tsp cardamom |
pinch nutmeg |
1 tbsp energ egg replacer |
1/4 cup warm water |
1/2 cup canola oil |
3/4 cup rice milk (i used my brown rice cream) |
1 tbsp pure vanilla |
1 large zucchini, finely shredded |
glaze |
3 tbsp icing sugar |
1/2 tsp cinnamon |
1 - 2 tsp water |
Directions:
1. Preheat the oven to 350F and grease a 9x5 loaf pan.
2. Whisk together the flours, guar gum, sugar, baking powder, salt, cinnamon, cardamom and nutmeg, set aside.
3. In a large bowl, beat togther the egg replacer powder, water, oil, rice milk, and vanilla until well combined.
4. Beat in the flour mixture until smooth, then add the zucchini and beat in.
5. Bake 55 - 60 minutes. Cool for 30 minutes in the pan, then carefully unmould onto a wire rack and cool completely.
6. Glaze:
7. Whisk together the icing sugar and cinnamon, then drizzle in the water until a thick but pourable mixture is achieved.
8. Drizzle over the cooled cake and let set.
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