Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 1/2teaspoons gluten-free baking powder
- 2 zucchini (coarsely grated)
- 1teaspoons fennel seeds
- 1teaspoons bicarbonate of soda
- 3tablespoons sunflower seeds
- 450milliliter buttermilk
- 2tablespoons Macro organic tri-colour quinoa
- 4 1/2 cup gluten-free self-raising flour
Nutrition per serving
967kJ / 232Cal
967 Kilojoules or 232 Calories
11% of daily energy intake*
Protein
3.9grams
Fat
2.6grams
Carbs
44.8grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Grease and line a 6-cup (1.5-litre) loaf tin.
Step 2 of 3
Stir flour, bicarbonate of soda, baking powder, sunflower seeds, quinoa, fennel seeds and 1/2 tsp salt in a bowl. Stir in zucchini. Make a well in the centre and pour in buttermilk. Using your hands, bring the mixture together into a soft, sticky dough.
Step 3 of 3
Place dough into tin and smooth top. Brush with extra buttermilk and top with extra sunflower seeds and quinoa. Bake for 50 minutes to 1 hour or until golden and loaf sounds hollow when tapped. Cool in tin for 5 minutes. Transfer to a cooling rack to cool completely. Slice and serve.
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