Gluten free brunch loaf w/ cheddar, zucchini & sweet corn

Put this beautiful loaf on the menu this weekend. You'll be so happy you did.

I've been determinedly working on a gluten free brunch loaf recipe all week. I wanted a super savory loaf that would toast well. With a flavor that sat somewhere between savoury cornbread and a classic cheese scone. Finally I struck upon a combination of ingredients that work beautifully together. Almond meal and coconut flour form the base. Zucchini, sweetcorn, a pinch of paprika and a generous helping of cheddar give a rich punchy flavor. Between the eggs and the ground almonds this is loaded with protein too. Just a slice or two will more than suffice for breakfast. 

Due to the nature of working with nut flours and coconut flour this loaf will actually get better if given a little time. The loaf will firm up a little and slice easier. Make it 24 hours before you want to serve it. 

I've been enjoying with just a smear of butter but this weekend I'll be serving it alongside avocado and some gorgeous smoked salmon or gravlax.

Use a sharp serrated knife when cutting it otherwise the corn kernels can leave little pits. 

Have a wonderful, restful weekend. Kelly x

1 1/2 cups ground almonds / almond meal

6 free range eggs

1 cup sweetcorn kernels

1 garlic clove - finely diced.

1/2 tsp good quality smoked paprika

a pinch salt and a good grind of pepper

pinch cayenne pepper

1 rounded tsp baking powder

1/4 cup coconut flour

1 generous cup grated cheddar cheese  - a full flavored cheese is ideal.

Extra cheese for sprinkling on loaf before cooking

1 cup grated zucchini - tightly squeezed of liquid.

Preheat oven to 160 degres Celsius (320 fahrenheit)

Place the eggs, sweetcorn and ground almonds into a food processor. Process until well combined. You want to slightly break up the corn kernels.

Add the cheese, baking powder, paprika, salt, pepper, cayenne pepper and coconut flour. Process well to combine.

Lastly, add the zucchini and gently process just enough to combine. You want to leave the zucchini strands mostly intact.

Spoon into a loaf tin lined with baking paper. Flatten the mixture with the back of a spoon.

Sprinkle the top with extra cheese.

Bake for 60- 70 minutes until golden brown. The skewer test (to see if it comes out clean) is your first indicator it's done but you mainly want to make sure the loaf has firmed well to the touch. It's a moist loaf so don't be afraid to cook it a little longer.

Once the loaf has cooled enough to handle place it on a baking rack to cool down.

Do not cut until it has completely cooled. At least 1 hour out of the oven.

Due to the nature of ground almonds and coconut flour this loaf will firm up and get better if given a little time to sit. Ideally make it 24 hrs before serving. Serve lightly toasted or as is. To ensure the loaf looks lovely when you serve you can "revive" the top of the loaf by placing the whole loaf under a very hot grill for a minute.

Store in the fridge in an airtight container for four days. 

Enjoy x