GREEN BREAD
Not too sweet, not too savoury, this is a perfect anytime bread to enjoy toasted, fresh with a cuppa or topped with fresh tomato and plenty of extra virgin olive oil. We love it with peanut butter too! As many of you won’t have a loaf tin you can bake this in a basic spring form cake tin with a removable base and slice nice long pieces across the cake rather than pie portions.
Ingredients
3 free-range eggs
1 cup vegetable oil
2 tablespoons honey
180g roasted shelled pistachios
4 courgettes grated
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon powder
Method
Preheat oven to 180C
Liberally grease your tin
In a food processor beat the eggs then add the oil and honey and then the pistachios and pulse to chop them roughly
Tip into a bowl and change attachments and grate the courgettes. Tip out into the wet mixSift in the flour, baking soda, baking powder and salt and gently fold to combine
Scrape out into your tin and even out the top
Place in the preheated oven and bake for 45 minutes for loaf or cake tins. Muffins will bake in approximately 20-25 minutes
Test with a skewer in the centre to check when done
Serve hot with plenty of butter, cold with extra virgin olive oil, fresh tomato or peanut butter. Or toasted and served with any spread