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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
  • 1/2 teaspoon Himalayan salt
  • 2 teaspoon aluminum-free baking powder
  • 2 pasture-raised eggs
  • 1/2 cup coconut oil, melted
  • 1 cup coconut sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • 1/2 cup unsweetened nut/seed milk
  • 1/2 tablespoon apple cider vinegar
  • Zest of 2 lemons
  • 1 cup grated zucchini
  • For the glaze:
  • 1/8 cup raw honey
  • 1/8 cup coconut butter, melted
  • 2 tablespoons lemon juice
  • Pinch of Himalayan salt
Steps
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