Mum's Cheese Bread
Prep:
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Cook:
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Ingredients
1 egg, beaten
2½ cups almond flour
½ cup cooked pureed summer squash (or marrow or zucchini or butternut pumpkin)
1 cup grated compliant cheese, very loosely packed
filtered water, enough to give the mixture a muffin batter consistency.
1 tsp baking soda
¼ tsp salt
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1 egg, beaten
250 grams almond flour
100 grams cooked pureed summer squash (or marrow or zucchini or butternut pumpkin)
112 grams grated compliant cheese, very loosely packed
filtered water, enough to give the mixture a muffin batter consistency.
1 tsp (5 ml) baking soda
¼ tsp (1.25 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Beat all ingredients together.
- Pour into a long and narrow loaf tin, lined with paper and well-greased with butter or olive oil.
- Bake at 350°F (180°C) for 15 minutes then 320°F (160°C) for half an hour or until middle of loaf springs back when lightly pushed.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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