Here's a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. This coconut flour zucchini bread recipe also freezes well! ***I double this recipe to make in my big loaf pan. Use slightly less than 1 cup of coconut flour.
1 large zucchini, sliced into rings 1 cup / 4 oz / 110 gr almond flour (I used Bob’s Red Mill) 1 egg 1 teaspoon fine grain sea salt (I like Celtic Sea Salt) 1 teaspoon garlic powder 1 teaspoon thyme ¼ teaspoon ground black pepper
Blueberry Banana Almond Kale Smoothie ½ c almond milk ½ c kale leaves, stem removed ½ lg banana, peeled and frozen ¼ c frozen blueberries ½ Tbsp raw almond butter ½ Tbsp chia seeds. Sub avocado for banana