Designed for the carb-i-vore.
Makes 1 loaf or 8 muffins.
This gluten-free, dairy-free, egg-free, corn-free, nutritious bread can be eaten anytime and we consider it a great source of vegetables. Make it into a loaf for muffins with a pecan nut placed on top.
Ingredients:Â organic cane sugar, brown sugar, baking powder (corn-free), organic ground chia seeds, organic tapioca starch, organic sorghum flour, organic brown rice flour, xanthan gum, pink salt, cinnamon, nutmeg
Ucopia is about bringing back food favorites. Food is meant to be shared and enjoyed. Â
All you need:
1/2 cup olive oil
4 tbsp warm water
1-1/2 tsp vanilla extract
2 cups Shredded Zucchini (don't squeeze out the liquid; that's vitamins you need)
4 tbsp warm water
1-1/2 tsp vanilla extract
2 cups Shredded Zucchini (don't squeeze out the liquid; that's vitamins you need)
The Process:
Step 1: Pre-heat oven 350°F.
Step 2: Oil a non-stick 4-1/2 in. x 8-1/2 in. baking pan (or muffin tin)
Step 3: Mix wet ingredients into zucchini.Â
Step 4: Fold dry mix into into zucchini & wet ingredients.
Step 3: Mix wet ingredients into zucchini.Â
Step 4: Fold dry mix into into zucchini & wet ingredients.
Step 5: Immediately pour into pan. Gluten-free foods rise better when baked smaller. Bake for 45-55 minutes.
Step 6: Turn off heat. Remove from pan and cool on wire rack for 1 hour. Cooling time is important to prevent sogginess.
Step 6: Turn off heat. Remove from pan and cool on wire rack for 1 hour. Cooling time is important to prevent sogginess.
Package weight:Â 481Â grams