LEMON ZUCCHINI BREAD(Gluten free and low carb)
1 cup almond flour
1/2 cup coconut flour
1 tsp. salt
3/4 cup sour cream
1/4 cup unsweetened almond milk
1 tbs. fresh lemon juice
1/4 cup Splenda or to taste
2 tbs. extra virgin olive oil
1 cup shredded zucchini
2 tsp. poppy seeds
4 large egg whites
preheat oven to 325 F. Spray a 9 by 5 loaf pan with olive oil. In a medium bowl, sift together the almond flour, coconut flour, , baking powder and salt. In a small bowl, whisk together sour cream, milk and lemon juice. In a large bowl, with an electric mixer at medium speed beat together the Splenda and oil. With mixer running, beat half the flour mixture into the oil mixture. Then beat in the sour cream mixture. Mix well. Add the remaining flour mixture and mix on low spread just until evenly combined. In a separate bowl, at high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the loaf pan and bake for 50 minutes. Cover the bread with foil and bake until a toothpick inserted in the cent of the loaf comes out clean. about 20 minutes longer. Cool in the pan for 20 minutes before turning out onto a rack. This bread is best eaten the same day it is baked. Makes 12 slices; 6 g carbs
*South Beach Diet Cookbook*
1 cup almond flour
1/2 cup coconut flour
1 tsp. salt
3/4 cup sour cream
1/4 cup unsweetened almond milk
1 tbs. fresh lemon juice
1/4 cup Splenda or to taste
2 tbs. extra virgin olive oil
1 cup shredded zucchini
2 tsp. poppy seeds
4 large egg whites
preheat oven to 325 F. Spray a 9 by 5 loaf pan with olive oil. In a medium bowl, sift together the almond flour, coconut flour, , baking powder and salt. In a small bowl, whisk together sour cream, milk and lemon juice. In a large bowl, with an electric mixer at medium speed beat together the Splenda and oil. With mixer running, beat half the flour mixture into the oil mixture. Then beat in the sour cream mixture. Mix well. Add the remaining flour mixture and mix on low spread just until evenly combined. In a separate bowl, at high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the loaf pan and bake for 50 minutes. Cover the bread with foil and bake until a toothpick inserted in the cent of the loaf comes out clean. about 20 minutes longer. Cool in the pan for 20 minutes before turning out onto a rack. This bread is best eaten the same day it is baked. Makes 12 slices; 6 g carbs
*South Beach Diet Cookbook*
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