Gluten And Dairy Free Green Bread

GF DF Vegetarian

This is one of my favourite breads to make as it so easy and uses up zucchinis which at this time of the year are plentiful in the yoga garden. It can also easily be made with silver beet, spinach or kale and this is what I will be adding as the season moves to autumn. I keep this in the fridge and it goes with almost anything making it in a way slightly addictive yet oh so healthy. Further, it is gluten free contains no dairy and is great way to add fibre and extra greens to your day. As a vegetarian who chooses to eat eggs, this lovely bread boosts my protein intake especially with the added bonuses of chia seeds, flax seeds and almonds.

Play with flavourings as I have substituted the thyme with basil, rosemary or sage – it all depends on what is thriving in the garden at the time of making. This can also be a sweet bread if you omit the nutritional yeast flakes and herbs and instead add a couple of tablespoons of unrefined sweetener think rice malt, maple syrup, rapadura or coconut blossom sugar.

Jammed full of goodness with nutritional yeast for some B vitamins punch, coconut oil to support your metabolism and brazil nuts packed with selenium – now can it get any better.

On with the apron and get baking!


  • 2 cups of almond meal plus a little extra for dusting loaf tin
  • 1/2 cup of ground flaxseeds (linseeds). I grind fresh flaxseeds in the blender.
  • 1/2 cup of chia
  • 3 tablespoons of psyllium husk
  • 3 tablespoons of roughly chopped brazil nuts
  • 2 tablespoons of nutritional yeast flakes
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of Himalayan pink salt
  • 1 medium zucchini grated
  • 1 tablespoon of finely chopped thyme/rosemary/sage/basil
  • 2 tablespoons of finely chopped parsely
  • 3 eggs
  • 2 tablespoons of coconut or olive oil
  • 1/3 cup of nut milk – I like macadamia or almond milk, coconut would be fine


  • Preheat oven 180 degrees C or 160 fan forced
  • Lightly oil a standard loaf tin (approx. 11cm x 21cm) and dust with almond meal
  • Combine dry ingredients – almond meal, flaxseeds, chia seeds, brazil nuts, psyllium husk, baking powder, nutritional yeast and salt
  • Add the herbs and grated zucchini
  • Whisk together eggs, coconut oil and milk
  • Pour wet ingredients into dry and combine
  • Spoon mixture into loaf tin. Try not to compress mixture
  • Bake 35 – 45 minutes until skewer comes out clean
  • Allow to coll completely. It will feel more solid than normal bread
  • Keep in the fridge for up to week – if it lasts that long. Freezes well.