Those of you who know me, know that I just LOVE experimenting with different diets and food combinations. It's actually a joy to be doing it in the name of benefiting others, as I now have all this personal input on the effects of different foods on my body to share with my clients.
Recently, I've gone on probably the most ambitious of them all- I've vowed to cut down ALL sugars, including refined carbs, most grains, fruits and sweet vegetables off my diet. Talk about a challenge... and the most "exciting" news, is that I've got 6 months of this coming up!
The first thing I realized, is that making sure I have some snacks in the house, is crucial. So hence the cookie recipe I've posted a few weeks back. I love nut butters, bean/nut patés and avocado, and so the quest is to create a bread recipe that would be low carb, delicious and compatible as a savory side or sweet (stevia...) dessert.
Though not in season, zucchini was just what I needed to "beef-up" (no pun intended!) my bread, without using too many seeds. When I added the coconut, I realized that it created the perfect combination- it absorbed a lot of the moisture in the zucchini and firmed it up.
BTW- though I haven't done it myself, this bread could probably be made in oven as well, baked similarly to a cookies at 350º. Enjoy it with almond butter, hummus or as a side to your salad or soup.
Begin by getting your "flour" substitutes ready- place the sunflower seeds in the food processor with the S blade, and grind for a few seconds, until a little less than fine. Then place the flax seed in the blender, bullet or spice grinder, and ground to a fine powder.
Add the ground flax, ground sunflower, and shredded coconut to a large mixing bowl and set aside.
Next, process the zucchinis and ginger. Rinse well, remove ends, peel the ginger (zucchinis can remain un-peeled) and use the food processor with either the S or shredder blade. Add those to the dry ingredients and stir thoroughly.
Add the remaining ingredients to the bowl and continue stirring until the mixture is even. If you're up for getting your hands into it- do not hesitate! Like everyone, zucchinis love a good massage, so give your hands a wash and feel the love!
At this point you have 2 options:
You could pull out a cookie cutter, flatten the "doe" on a surface such as a cutting board and cut some shapes OR you could flatten it directly on your dehydrator tray in one piece, let it dehydrate for about 10 hours, flip and cut into squares.
Which ever way you choose to do it, dehydrate the bread for about 10-12 hours, then grab another tray and place it above the first one. Gently flip the trays upside down, so the top side of the bread is now in the bottom of the new tray. If the bread was in one large piece now is the time to cut it onto smaller pieces.
Dehydrate for an additional 16 hours or until thoroughly dry, but not crunchy, as in the bread doesn't feel doughy nor toasted.
Enjoy with your choice of nut butter, avocado or any other spread.
Be well, Enjoy... and... BE NOURISHED!
Raw zucchini- ginger bread
1" piece of ginger
2 cups sunflower seeds
1 cup shredded coconut
1 cup ground flux
1/4 cup olive oil
1/2 cup coconut Aminos
1/4 tsp salt
1/2 tsp vanilla