Lately, I've been craving an awful lot of carbs.
Perhaps it's my body trying to punish myself with just a few weeks until I need to get into a bikini. Perhaps it's the lack of sunshine and these depressingly grey skies and cold temperatures. Or (more likely), perhaps it's simply because I have been utterly exhausted lately, running myself into the ground in every possible way.
Anyway, in a bid to avoid those nasty, refined carbs (and, in fact, lower my dosage of carbs in general!), I've been eating a whole lot of this delicious Paleo Courgette Bread. While it may sound odd to use courgette in bread, hear me out - this is utterly delicious, especially when toasted!
And when you add homemade Raspberry Chia Jam into the mix...whoa! You are in for a treat.
Seriously, low-carb bread is the best!
Do you have any favourite recipes?
PALEO COURGETTE BREAD WITH RASPBERRY CHIA JAM
1 cup nut butter of choice
1 cup grated courgette (or zucchini)
1/4 cup coconut flour
5 large eggs
2 tbsp maple syrup
1.5 tbsp Lucy Bee coconut oil
1 tbsp vanilla extract
1.5 tsp apple cider vinegar
1/2 tsp bicarbonate soda
1/2 tsp baking powder
Pinch sea salt
For the chia jam:
1 punnet fresh raspberries
1 tbsp water
1 tbsp maple syrup
1 tsp vanilla extract
2 tbsp chia seeds
1) Preheat oven to 180C, then grease and line a loaf tin. Using a tea towel as a strainer, squeeze any excess water from your courgette. Now blitz together the bread ingredients until smooth, then pour into your lined tin. Bake for around 40 minutes, or until cooked through. Leave to cool.
2) In the meantime, make your jam by heating the raspberries in a saucepan with the water and maple syrup. As they heat up, stir until the raspberries are broken down and start to become jam-like. Keep stirring as you go to stop them from catching, then remove from the heat once they have all broken down. Stir through the vanilla and chia seeds, then leave to cool before pouring into an airtight container and placing in the fridge to thicken.
3) Once ready to enjoy, cut the bread into slices, toast gently and spread with your jam.