Here's a slightly sweet version of my her and cheese bread

What you will need:

Here’s how to make it:

Preheat oven to 180° Celsius (356° Fahrenheit).

Grease a loaf tin with butter or coconut oil and line with parchment paper.

You need to grind all your ingredients: All speeds and time quoted are for the Thermomix TM5

Almonds (2 secs on speed 9)
Flaxseeds (2 seconds speed 9)
Psyllium husks (2 seconds speed 9)
Pecans (3 seconds, speed 5)
Macadamias (3 seconds speed 5)

As you grind each individual ingredient, place into a dry bowl and set aside

Grind the zucchini (4 seconds, speed 4) – place in muslin cloth and squeeze out all the moisture – set aside.
Melt butter (2 minutes at 50°C in the TM5)
Lightly whisk your eggs. (I actually use my protein shaker to do this – the ones with the little metal mixing ball!)
Now add all the ingredients including the nuts and mix for 15 seconds speed 6. Don’t add the extra pumpkin and sunflower seeds – these will be added later. Also reserve approx. 1 tbsp. of egg mixture
Scrape the bowl and mix for a further 15 seconds, speed 6.
Spoon the mixture into the prepared loaf tin – you may need to press it in a bit with your hands.
Lightly brush on the reserved egg mixture and scatter the reserved seeds. Press these in lightly.
Bake for 20 minutes at 180°C and then reduce oven temperature to 150°C and bake for a further 45 minutes.
Allow to cool in the tin for approx. 1 hour, then turn out onto a wire rack to cool.
Makes 10 slices, which can be frozen. It will keep for approx. 1 week in the fridge – store as a loaf and slice as you require it

Servings: 12

Amount per serving

Calories

260

Total Fat 23.3g

Saturated Fat 8.3g

Cholesterol 94mg

Sodium 81mg

Total Carbohydrate 8.6g

Dietary Fibre 5.9g

Net Carbohydrates 2.7g

Total Sugars 1.5g

Protein 6.2g

Vitamin D 16mcg

Calcium 47mg

Iron 3mg

Potassium 236mg