Saturday, June 30, 2012

GF PB Zucchini Bread - Take 2

Although the last batch was delicious, it was more like Gluten Free Peanut Butter Blondies than zucchini bread.
It was more of a dessert. I wanted a more substancial, slightly more peanut buttery zucchini bread that would be good at breakfast.  So this time I decided to try again with a slightly different recipe and it's looking good so far.

If the dough doesn't seem wet enough you can add a bit more coconut milk.
Walnuts or peanuts would be delicious in this if you wish to add them remember to adjust your calories
After grating zucchini, press with paper towels to reduce water then fluff with a fork before adding to mix
If you don't have an egg allergy like me, feel free to use 1 egg in place of the ground flax seed meal to get brown sugar loosely packed, use the 1/2 cup to scoop the brown sugar out of the container. when brown sugar is dumped out of container it should fall apart a bit, not be in one hard lump

1 1/2 cups Grated Zucchini
1/2 cup water
1/4 cup ground flax seed meal
1/2 cup Polenta (Ground Corn Meal)
1/2 cup Steel Cut Oats
1/2 cup Almond Flour
1/2 cup rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthum gum
1/2 teaspoon salt (fine, not the coarse sea salt kind)
1 1/2 teaspoon cinnamon
1/2 cup brown sugar (loosely packed)
1/2 teaspoon almond extract
1/4 cup coconut milk
1/2 cup smooth organic peanut butter
1/4 cup peanut butter chips (organic, no sugar added)

Preheat oven to 350 and prepare bread pan (if it is not a non stick pan, lightly coat sides and bottom with oil or cooking spray)

Boil 1/2 cup water (see tips if in microwave) In a small bowl, mix 1/4 cup ground flax seed meal, 1/2 cup polenta, and 1/2 cup  steel cut oats, add boiling water, stir, and set aside.

Grate Zucchini and press between 2 paper towels, fluff with a fork, then set aside

Mix 1/2 cup Almond Flour, 1/2 cup rice flour,  2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthum gum, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, then add 1/2 cup brown sugar (loosely packed) and mix till there are no lumps.

Add small bowl of damp flax, polenta and oats mixture and stir until there are no large lumps. Add 1 1/2 cup zucchini and mix well.

Add 1/2 teaspoon almond extract, 1/4 cup coconut milk, and 1/2 cup smooth organic no sugar added peanut butter. Mix well. If bread mixture is too dry and not sticking together, add a bit more coconut milk until damp enough to hold together well.

Pour dough into bread pan, pour 1/4 cup peanut butter chips over top, and place on center rack of the oven at 350  for 60 minutes (check with toothpick to see when done)

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