Sprouted Flour and Zucchini Team Up

By Amy Butchko, CHC, CNHP, SPHR

Wellness Works

. http://www.wellnessworksllc.net

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Sprouted Flour and Zucchini Team Up

Many of my clients avoid processed grain these days because the glycemic load aggravates insulin resistance or causes unwanted weight gain. Still, I sometimes miss bread, and I also currently have a surplus of seasonally fresh zucchini, so here's an idea for a bread designed to be delicious and provide healthy fat, protein, and only a minimal insulin spike, courtesy of sprouted grain and healthy fats.

Sprouted grains tend to digest more like a vegetable than a traditional carb. Whole grain bread has a high glycemic index–it digests just like table sugar, whereas sprouted grain breads have higher protein and lower starch content. Plus, the indigestible phytic acid has been removed, making it a much more digestible food that's not going to gather around your middle.

This recipe also includes 5 whole eggs, which contain healthy omega-3 fats and lecithin, as long as you get eggs from pastured hens. The coconut oil contains fats balanced to help extend the length of time for digesting the carbs in this bread, further keeping insulin levels in check. Notice the two tablespoons of cinnamon in this recipe it's another super food that does wonders for healthy carbohydrate metabolism.

Enjoy this one without guilt!

Sprouted Flour Zucchini Nut Bread

Ingredients

5 eggs

1 cup coconut oil

1 tablespoon fresh lemon juice

2 teaspoons vanilla

3/4 cup water

3 cups sprouted spelt or sprouted wheat flour

1 cup natural sugar or agave or rice syrup or honey (you choose)

2 tablespoons cinnamon

2 teaspoons baking powder

1 teaspoon sea salt

3/4 pound shredded zucchini

1/2 cup chopped nuts

Directions

Preheat oven to 350F. Grease and flour two 8.5 loaf pans. In a large mixing bowl, beat eggs, oil, lemon juice, vanilla, and water. Depending on the temperature of the mixture, it could be slightly thick and lumpy. In a separate bowl, sift together flour, sugar, cinnamon, baking powder, soda, and salt. Mix in zucchini and nuts. Gradually add to egg mixture, beating until smooth. Divide batter evenly between pans and bake until loaves begin to pull away from sides of pans, about 60 minutes.

I've made this bread in loaves and muffins, and both are great.