Baby Marrow Seed Bread
Since I started Banting my mom has taken it as a challenge to see how many awesome Banting style recipes she can make for me. I suspect it's her way of trying to lure me round for lunch more often, and I can tell you that so far, it's working!
Here is one of the early recipes she tried, and it definitely rivals the store bought ones for flavour. Give it a go and let me know what you think of it (but be nice, because I won't have a bad word said about my mom or her culinary skills!).
60ml (¼ cup) olive oil
625ml (2½ cups) grated baby marrows
50g finely ground almonds
7ml (1½ t) baking powder
180ml (¾ cup) grated mozzarella cheese
125ml (½ cup) pumpkin seeds
125ml (½ cup) sunflower seeds
125ml (½ cup) sesame seeds
5ml (1t) finely chopped fresh rosemary
5ml (1t) salt
Extra seeds for sprinkling on top
Preheat oven to 180°C. Grease a medium loaf tin with butter.
Whisk together the eggs and oil in a large mixing bowl.
Add the remaining ingredients and mix well. Spoon the mixture into the prepared tin, spreading evenly. Scatter extra seeds on top.
Bake for 55-60 minutes or until a skewer inserted in the middle comes out clean. Leave to cool.