High Fiber, Low-Carb Zucchini Bread, Another Ideal Breakfast Recipe
Connecting with the flavors of nature as an exercise of awareness……simple and delicious!
This is how I named the article on my blog, since it is an invitation to be present when we eat as we rediscover the flavors of healthy natural foods.
If you want to see the complete version of this article go to: http://divinesalud.com/2011/09/07/connecting-with-the-flavors-of-nature-as-an-exercise-of-awareness%E2%80%A6%E2%80%A6simple-and-delicious/
- ½ cup grated carrots
- ½ cup grated zucchini
- ½ cup buckwheat flour
- ¼ cup wheat bran
- ¼ cup flax meal
- ¼ cup raw honey
- 2 eggs
- 1 tsp baking powder
- a pinch of salt
- ¼ cup greek yogurt or almond milk
- ¼ cup chopped walnuts
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Place the two eggs and the grated carrot in a blender, blend for about 1 minute. Set aside.
In a bowl mix the buckhwheat flour, wheat bran, flax meal and baking powder. Set aside.
On a separate bowl mix the yogurt or the milk with the honey. Raw honey tends to be very thick, so make sure to dissolve it very well in the milk or yogurt. Add the mix of flours and stir with a wooden spoon. Continue with the mixture of eggs and carrot, stir in, and combine all the ingredients very well.
Finally add the grated zucchini, chopped walnuts, cinnamon, salt and nutmeg. Mix well and place on a baking pan.
Bake for about 30 minutes at 350 degrees F.