NUTTY COURGETTE LOAF

5 beaten eggs
½ cup melted coconut oil
½ lemon zest and juice
1 crushed garlic clove
2 ½ cups grated courgette
50 g desiccated coconut
1 ½ teaspoons baking powder
½ teaspoon Himalayan salt
¾ cup pumpkin seeds
½ cup sunflower seeds
50 g toasted pecan nuts
1 teaspoon chopped fresh rosemary
80 g Feta cheese, crumbled

Preheat the oven to 180°C. Line a 1 liter capacity loaf tin.
Place all ingredients in a large bowl and stir until well combined.

For the topping:

In a separate bowl, mix together topping ingredients:
¼ cup pumpkin seeds
2 tablespoons sunflower seeds
15 g pecan nuts
20 g crumbled Feta cheese

Spoon the loaf mixture into the prepared tin, sprinkle with the topping and bake for 1 hour.
Allow to cool, then remove from the tin and allow to cool completely on a cooling rack before slicing.

To serve:
Slice and serve spread with butter or cream cheese.

Nota:
Net ‘n belangrike tip: sit bakpapier in jou pan! Myne het onder vasgesit en ek het dit goed gesmeer en met meel uitgeskud. Ek sal dit beslis weer bak want dit is heerlik, maar ek sal sommer twee lae bakpapier insit.

Posted and photo by Elsabie Templeton