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The Birkett Mills

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Breads: Zucchini Buckwheat Bread

Add some green to your buckwheat bread!
From Green Pea Pantry
2 c Pocono buckwheat flour
1 c almond meal
1 tsp baking powder
1 tsp bicarb soda
1 tsp salt
2/3 c walnuts, toasted, crushed to coarse breadcrumbs
1/2 c rice malt syrup, honey, or maple syrup
scant 1/3 c coconut oil or olive oil
4 eggs
2 medium
large zucchini, grated


Whisk the syrup, oil, eggs and zucchini together. Add the remaining ingredients and mix well. Pour into a lined loaf tin and bake for 45-60 minutes at 170′C.