Rice, Almond, and Zucchini Bread

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

• 2 cups zucchini, shredded
• 1 cup cooked rice
• 1 cup coconut or almond milk beverage
• ¾ cup organic cane sugar
• ¼ cup almond flour
• 1 ¾ cup gluten free flour of your choice (pea, rice, broad bean or quinoa)
• ¼ cup whole raw almond
• 1 tablespoon baking flour
• 1 teaspoon xanthan or husk powder
• 1 tablespoon almond extract or vanilla

Directions

1. Pre-heat the oven to 375F.
2. Mix all the ingredients together in a bowl.
3. Grease a pan and pour the mixture into it.
4. Bake for 45 minutes into the oven.
5. Let it cool down before serving.
6. Preserve in the fridge.
7. Enjoy!