Recipe
Herbal courgette and moringa bread
Gluten-free and vegan enjoyment! This delicious courgette bread with fresh herbs is enriched with Biotona bio Moringa powder Raw, derived from the leaves of the African miracle tree and packed full with phytonutrients. The chia egg is a gel made from compressed chai seeds softened in water. In other words, an ideal protein substitute for a vegan diet!
| Ingredients (1 bread) | |
|---|---|
| Biotona bio Chia seeds Raw | 2 tablespoons |
| Water | 6 tablespoons |
| Courgette | 250 g |
| Freshly chopped herbs (e.g. chives and parsley) | A handful |
| Unsweetened vegetable milk | 250 ml |
| Gluten-free flour | 280 g |
| Baking powder | 2 teaspoons |
| Biotona bio Moringa powder Raw | 1-2 tablespoons |
| Sea salt | 1 teaspoon |
| Toppings | According to your preference |
| Necessities |
|---|
| Grater, sieve or tea towel, small bowl, two large bowls, a baking tin, baking paper, oven |
- Pre-heat the oven to 190°C. Make the ‘chia egg’ by mixing the chia seed with some water in a small bowl. Set the bowl to one side and allow the seed to swell. This will result in a jelly-like substance, which is sometimes referred to as ‘chia egg’. Grate the courgette. Place the gratings in a sieve or wrap them in a clean tea towel. Use your hands to press as much moisture as possible out of the gratings. This moisture can then be thrown away. Mix the pressed courgette gratings with the chopped herbs, vegetable milk and chia egg in a large bowl. In a separate bowl, mix the flour, baking powder, moringa powder and salt. Add the dry ingredients from this second bowl to the wet ingredients in the first bowl and mix thoroughly. The resulting dough will be sticky, but much of the remaining moisture will be released during baking. Line the baking tin with baking paper. Add the dough to the tin and smooth over the top surface with the back of a spoon. Bake for 45-50 minutes. Push a toothpick into the top of the bread. If no dough sticks to the toothpick, the bread is properly cooked through. Remove it from the oven and allow it to cool in the baking tin for 10 minutes. After that, remove the bread from the tin and allow it to cool further on a grille. Serve the courgette bread with avocado, hummus, nut butter or other toppings of your choice.
