August 27, 2015 in Baking

This recipe looks like it should be a sweet recipe and although there is some element of that it really is not sweet at all although not a savoury recipe. It would be perfect served with some number butter and or jam as a treat. However it is also quite moist and so you could just have it with nothing on, especially if you do not like things too sweet.

Now in terms of ingredients we should look at the flours I have used. It is made from a combination of coconut flour and spelt flour which each have their own benefits. Looking at the coconut flour first it is worth mentioning that it is gluten free and although it is not relevant for this recipe it is something to keep in mind for other uses. It is also very high in fibre and very high in protein making it far more filling than regular wheat flour. The healthy fat that this flour contains is great for your body and brain. As with so many of these great ingredients it is also good at balancing blood sugar so adding a little bit of this to your baked goods has some excellent benefits. I would not necessarily use only coconut flour when baking as it is very dense and will make things a bit heavy but as an addition to other flours it is an excellent ingredient.

The other flour used in this bread is spelt which is an ancient grain and form of wheat so does contain gluten however there are a lot of advantages to it. In regards the gluten, if you are celiac then you need to avoid this flour but if you have a minor gluten intolerance then this grain may be easier to digest and be something you could consume. Even if you do not have any gluten intolerance its ease on your digestive system is worth considering. In terms of nutrients this grain is high in vitamin B3 (niacin) as well as being high in a number of minerals including copper, iron, zinc, magnesium and phosphorus. The reason the gluten is easier to digest in this flour is the fact it is high in soluble fibre which also has other benefits of lowering blood cholesterol and aiding in regulating blood sugar so good all round then.

So not only does this great bread have wonderful benefits from the flours it is made from but there is also the courgette (zucchini), raspberries and walnuts adding all of their yummy goodness to this bread. The other thing that it might be worth mentioning is I used peanut butter in this recipe and you could use any nut butter or seed butter, if you want to stick with the walnut theme then I think walnut butter would work really well or if cannot tolerate nuts you could use pumpkin seed butter or even tahini. So go on grab yourself a slice today and share with friends in the knowledge that you are treating your body with love and with care.

Nutrition

This is one of the healthiest breads you can make and I have already gone into details of the health of the flours but there are some great nutrients in this recipe that I have not even mentioned including manganese, selenium and vitamin B6. I have put the nutritional details below and they are based on 15 slices per loaf.

Courgette Bread with Raspberries and Walnuts

Recipe by Mercedes Aspland

0.0 from 0 votes

Course: BakingDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Cook Mode

Keep the screen of your device on

Ingredients

2 tbs flaxseed soaked in 5 tbs water
3 tbs coconut flour
1 cup spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/8 tsp so low salt
2 tbs peanut butter
1 courgette
2 tbs agave
1 cup frozen raspberries
1/4 cup walnuts

Directions

Preheat oven to 180C and lightly grease a 1lb loaf pan
Combine flaxseed and water and set aside to thicken
In a large bowl combine the flours, baking powder, baking soda, vanilla and salt and stir until they are well mixed.
Stir in the peanut butter, courgette, agave and thickened flaxseed and gently mix until you have a batter and all of the flour has been combined.
Carefully stir in the berries and walnuts and transfer to loaf pan.
Bake in the oven for around 30-35 minutes or until a toothpick can be inserted and removed clean.
Remove from oven and set aside to cool.
When the dish is cool enough to touch, gently remove the loaf from the dish and either serve immediately or allow to cool completely before transferring to an airtight container to eat with the toppings of your choice. It should keep for about a week.

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Nutrition Facts

15 servings per container

Serving Size1 servings

Amount Per ServingCalories93
% Daily Value *
Total Fat 3g 5%
- Saturated Fat 0.6g 0%
- Trans Fat 0g
Cholesterol 0mg 0%
Sodium 63mg 3%
Potassium 144mg 5%
Total Carbohydrate 14.9g 5%
- Dietary Fiber 3.1g 12%
- Sugars 6.3g
Protein 2.8g 4%

Vitamin A 1%
Vitamin C 8%
Calcium 2%
Iron 7%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About the author, Mercedes Aspland

Mercedes is a transformation coach, helping people to transform their businesses, health, money mindset and more. With over 30 years experience in personal development and almost 20 in business she is uniquely positioned to support others in making the changes they need to live the life of their dreams.

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Courgette Bread with Raspberries and Walnuts

Nutrition

Courgette Bread with Raspberries and Walnuts

Ingredients

Directions

Did you make this recipe?

Like this recipe?

Did you make this recipe?

Nutrition Facts

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