Gluten-Free Baguette with Zucchini and Spinach

Ingredients:

4 eggs
1/2 grated zucchini
1 big handful baby spinach, finely chopped
75g almond flour
1/4 cup flax seeds
1/2 cup pumpkin seeds
3 tbsp physslium (Husk) powder
1 tbsp chia seeds
2 tbsp sunflower seeds, grained into flour
1 tsp baking powder
1/2 tsp Himalaya salt
30g grated Parmesan cheese

Sprinkles:
Salt flakes
Sesame seeds
Pumpkin seeds

 


 

Process:

Mix eggs with the zucchini and spinach and mix well.
Add all the other ingredients and mix it well, let it sit for 20 min.
Shape the “dough” into 2 baguettes with wet hands on a baking plate with a baking sheet.
Sprinkle with salt, sesame seeds and pumpkin seeds on the top of the baguettes.

Bake for 25-30 minutes at 180º Celsius

Gluten-Free Baguette with Zucchini and Spinach
Gluten-Free Baguette with Zucchini and Spinach
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