Rice, Almond, and Zucchini Bread

Rice, Almond, and Zucchini Bread

By: Rose Marie Jarry, Master Chef at Kronobar

60 minutes, 8 servings, gluten-free, vegan.

Ingredients

  • 2 cups zucchini, shredded
  • 1 cup cooked rice
  • 1 cup coconut or almond milk beverage
  • ¾ cup organic cane sugar
  • ¼ cup almond flour
  • 1 ¾ cup gluten free flour of your choice (pea, rice, broad bean or quinoa)
  • ¼ cup whole raw almond
  • 1 tablespoon baking flour
  • 1 teaspoon xanthan or husk powder
  • 1 tablespoon almond extract or vanilla

Directions

  1. Pre-heat the oven to 375F.
  2. Mix all the ingredients together in a bowl.
  3. Grease a pan and pour the mixture into it.
  4. Bake for 45 minutes into the oven.
  5. Let it cool down before serving.
  6. Preserve in the fridge.
  7. Enjoy!