Designed for the carb-i-vore.
Makes 2 small loaves 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)
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The Process:
Step 1: Pre-heat oven 350°F.
Step 2: Oil two non-stick 4-1/2 in. x 8-1/2 in. baking pans (or muffin tins)
Step 3: Mix dry ingredients into wet ingredients, except for the zucchini.
Step 4: Fold shredded zucchini into batter.
Step 3: Mix dry ingredients into wet ingredients, except for the zucchini.
Step 4: Fold shredded zucchini into batter.
Step 5: Immediately pour into 2 pans, ensuring that the mixture doesn't fill more than half of the 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.
Eat 1 loaf now and freeze the second for later.
Package weight:Â 481Â grams