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Gluten-Free Zucchini Loaf Bread with Himalayan Salt, Coconut Oil and Apple Cider Vinegar
Ingredients
  • 2 cups gluten-free flour mix
  • ½ teaspoon Himalayan salt
  • 2 teaspoon aluminum-free baking powder
  • 2 pasture-raised eggs
  • ½ cup coconut oil, melted
  • 1 cup coconut sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • ½ cup unsweetened nut/seed milk
  • ½ tablespoon apple cider vinegar
  • Zest of 2 lemons
  • 1 cup grated zucchini
  • subheading: For the glaze:
  • ⅛ cup raw honey
  • ⅛ cup coconut butter, melted
  • 2 tablespoons lemon juice
  • Pinch of Himalayan salt
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