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Pine Nut Almond Zucchini Bread (Gluten-Free)
http://www.celiac.com/articles/22756/1/Pine-Nut-Almond-Zucchini-Bread-Gluten-Free/Page1.html
Amie Valpone

Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple.  Amie shares her passion for and approach to ‘Clean Eating’ by focusing on natural, whole foods and ingredients that are good for you and your body. Not limiting her focus to companies and brands, Amie works hands-on with individuals and groups as a Food Allergy Concierge and Healthy Family Pantry Stylist to guide them through their transition into a healthier lifestyle. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

Amie works one-on-one with people in person and via Skype or phone to help make their lives easier and taking the stress of "thinking it's hard to live with food allergies and/or celiac."

 
By Amie Valpone
Published on 12/12/2011
 
Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey.

Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey.

Gluten-Free and Dairy-Free

Pine Nut Almond Zucchini Bread (Gluten-Free)Ingredients:

  • 2 cups rice flour
  • 1/2 cup crispy rice cereal
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. all-spice
  • 2 large eggs, beaten
  • 3 large bananas, mashed
  • 3 large zucchini, finely chopped
  • 1 Tbsp. almond extract
  • 1/2 ripe avocado, peeled, pitted and chopped
  • 1/4 cup pine nuts
  • 1/4 cup slivered almonds
  • 1/2 cup dried cranberries, chopped
  • 1 Tbsp. cocoa powder
  • 1/2 cup olive oil
Directions:
  1. Preheat oven to 350F.
  2. Spray a bread pan with nonstick cooking spray set aside.
  3. Steam squash in a large pot until soft and tender.
  4. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
  5. Remove zucchini from pot and mash well with a fork.
  6. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients.  Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder.
  7. Transfer batter into prepared bread pan.
  8. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.