I struggle with Gluten free recipes because I like food that tastes good. No offence.
Gluten free flours and concoctions rarely resemble the fluffiness, lightness, deliciousness of plain old flour. Even if, the flavours are pretty good, there is always something off about the texture, there is always something that sends "warning" red flags to my brain.
That is not to say that I don't appreciate why people go gluten-free, some have no choice. Things like Celiac and allergies make it impossible to do anything else, and that's a whole other thing - but just generally there are so many health reasons to ditch the white stuff.
I would love to turn over my pantry completely to GF goods, but I am just not convinced by most of the things I have tried. Which is why this recipe is such a surprise, it's adapted from a series of recipes that use nut butters as the primary ingredient instead of flour. I was extremely skeptical because the idea of creating a loaf simply from almond butter does not seem logical to me, but let me tell you - it's amazing! Absolutely worth a try if you are ever going to try GF.
- 1 cup of almond butter (any nut butter that you prefer will work here)
- 2 eggs
- 3 tbsp maple syrup (this can be reduced but I like the sweetness)
- 1 tbsp Vanilla (orange extract may be amazing in this if you have it!)
- ½ cup pf orange juice
- 1 tbsp gluten free flour (I used a blend but almond flour, or cocnut flour would also work)
Note* this is not necessary, It works without it - but I found the texture just slightly too moist. It took longer to set and was less loaf-like.
- 1 tbsp cinnamon mix (1 part cinnamon, to 1/2 part nutmeg and cloves each or desired combination)
- 1 tsp apple cider vinegar
- ½ tsp baking soda
- 1 cup zucchini, shredded
- 1 cup of chopped cranberries
- 2 tbsp shredded orange zest
- Preheat the oven to 400 F.
- In a medium bowl combine the almond butter, eggs, maple syrup, vanilla and whisk together well or blend with a hand mixer for 1 minute.
- Add in orange juice, cinnamon mixture and flour. Whisk for another 30 seconds.
- Add baking soda and the apple cider vinegar and whisk briefly. Then stir in the shredded zucchini, cranberries and orange zest.
- Place in a lined or greased loaf pan.
- Bake for approximately 30 to 45 minutes. Testing with a toothpick at the centre, when it comes out clean, it is done.
- Allow to cool on a cooling rack and serve
Full disclosure, the texture is not completely the same as a gluten-full loaf would be - but it is the closest I have come to getting there, and I promise it won't even matter. This is so delicious that I would never know that it's not all that bad for you. I mean don't eat a whole loaf or anything - but you might want to.