Gluten Free Vegan Zuchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
**Flax Seed Meal (ground flax), 3 tbsp Water, tap, 12 fl oz Granulated Sugar, 1.75 cup Zucchini, 2 cup, sliced Vanilla Extract, 2 tsp Buckwheat, 1 cup Rice flour, white, 1 cup Millet, 1 cup Salt, 1 tsp Baking Soda, 1 tsp *Genisoy Soy Nut Trail Mix, 8 oz Baking Powder, .25 tsp Cinnamon, ground, 3 tsp
Preheat the oven to 325. Puree the zucchini (about two or three good size zucchini will yeild 2 cups chopped). Grind the flax seeds and add 2x the amount of water per Tablespoon and let soak (these are your eggs). Grind up the trail mix - I used a mixture that had soy nuts, cherries, raisins, dates, sunflower seeds, walnuts from Kmart (lots of goodies!) . mix and sift the dry ingredients together. I ground up the buckwheat groats and millet in my coffee grinder. Mix the wet ingredients together - I put the wet ingredients back thru my Food processor because I have picky eaters and didn't want any chunks showing that they might not eat. Oil the bottom of the bread pan and then coat lightly with sugar. Use two Bread pans - preferably glass and bake for at least an hour. I sliced the loaves in half lengthwise then in 1/2 inc slices to get lots of little sweet treats.
Number of Servings: 72
Recipe submitted by SparkPeople user MILLERSIMPSON.
Number of Servings: 72
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 54.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 54.1 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
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