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!).

INGREDIENTS :

5 eggs

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

Topping:

Extra seeds for sprinkling on top

 

 

METHOD :

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.



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