A nutrient dense moist bread (or muffin) that is free of grains, refined sugars, and casein; but definitely not short on flavor. The diced green plantain softens while baking, and provides a resistant starch/prebiotic to this bread which is a great way to feed our microbiome. Plantains are also a great source of Vitamin A (which aids in the health of our mucosal lining), Vitamin B6, Vitamin C, Fiber, Calcium, Magnesium, Potassium and Phosphorus.
3 Cups Blanched Almond Flour
1 Tablespoon Organic Ground Cinnamon
3 teaspoons Organic Ground Ginger
1 teaspoon Organic Ground Nutmeg
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt
1 teaspoon nutmeg
6 Pastured Eggs
1/4 Cup Unsweetened Applesauce
1/2 Cup Maple Syrup (more if you like it sweeter)
1 Medium Sized Green Plantain (peeled and diced)
2 Cups Organic Zucchini, Shredded
Preheat oven to 350 degrees.
Prepare 9×5 loaf pan (and small pan or muffin tin) by greasing with coconut oil.
Grate the Zucchini and squeeze out as much liquid as possible in a tea towel or paper towels.
Peel and dice the Green Plantain in small pieces, it will soften while baking, but it will appear as chunks in the bread. The larger the pieces the larger the plantain chunks in the finished product.
Combine the dry ingredients in a medium bowl.
Place the wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes until combined.
Add the grated zucchini and diced plantain, beating just until the ingredients are incorporated.
Slowly add the dry ingredients with the mixer on low speed until the dry mixture has combined with the wet ingredients.
Spoon the batter into a 9×5 loaf pan, remaining batter can be used to make a small loaf or muffins.
Bake for 35 minutes and test the bread by using a toothpick inserted in the center of the loaf. The toothpick should come out clean when fully baked.
Continue baking if crumbs are on the toothpick checking in 5 minute increments.
Muffins should be checked after 20 minutes baking time.