Pane alle zucchine e al tonno (senza glutine, AIP, paleo)

Ingredienti

• 200 grams grated zucchini
• 150 grams tigernut flour
• 50 grams arrowroot
• 90 grams canned tuna in water / brine
• 60 millilitres water
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons dried oregano
• 1 teaspoon baking soda
• Pinch of sea salt

Preparazione

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   In a large bowl, combine all the dry ingredients (tigernut flour, arrow root, baking soda, dried herbs and salt ). Stir.

3. 3

   Add the wet ingredients (water, olive oil and apple cider vinegar) to the dry ingredients and mix with a spoon until well combined. At this point you are probably panicking because the batter seems to be dry and that's why it is not forming a dough yet. But don't worry it's ok.

4. 4

   Drain the canned tuna and cut it into pieces. Add those pieces to the batter, along with the shredded zucchini. Mix the whole thing with a spoon. As you keep mixing with your spoon, the humidity of both the canned tuna and the shredded zucchini will allow you to form a dough.

5. 5

   Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.

6. 6

   Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the zucchini bread, the knife should come out clean. And voilà! Wait for it to cool down completely before removing from the tin. Serve at room temperature.Bon appétit !