On The Lighter Side - Il pane senza glutine

Versione con olive

Nella mia piccolissima cucina si è verificato un altro "miracolo senza glutine": sono riuscita a fare il pane. BUONO! Ha un sapore ottimo, è lievitato, ed è morbido. Mio marito l'ha divorato.

Bando alle ciance, ecco la ricetta con foto.

On The Lighter Side - Zucchini-Pineapple Gluten-Free Bread

Here in Eindhoven summer is nearly over, and a sweet-and still warm-fall is on its way. So I thought: Why not bake something that smells and tastes like my favourite season? I opened my private, and somewhat magic, drawer, and took out raisins, nuts, brown sugar, stirred them with vegetables and fruits, and baked this delicious bread, handy for breakfast as well as for healthy snacks!

Zucchini-Pineapple Gluten-Free Bread

Ingredients: 190g (1-1/2 cups) zucchini, shredded; 130g (2/3 cups) brown sugar (or your favourite sweetener); 120g (1 cup) gluten-free flour; 75 g (1/2 cup) raisins; 65 g (1/3 cup) drained pineapple; 1 egg (50-60 g); 60 g (1/2 cup) nuts (I used 20g almonds, 20g pine nuts, 20g cashews); 6 g (1 teaspoon and 1/4) baking soda and baking powder; 5 g (1 teaspoon) vanilla (I used the extract); 2.5 g (1/2 teaspoon) cinnamon; 2.5 g (1/2 teaspoon) allspice; 1.25 g (1/4 teaspoon) nutmeg; 1 pinch salt.