This bread is made from almond meal, buckwheat, eggs and veggies. Buckwheat is not related to normal wheat. It is actually a type of seed, so it is naturally gluten free.
170g zucchini (grated)
190g capsicum (diced)
1 red onion (diced)
1.5 cups almond meal
0.5 cups buckwheat flour
1 teaspoon baking soda
60g black pitted olives
Turn on the oven to 180˚C.
Grease a loaf tin with some olive oil
Put the grated zucchini in a sieve and sprinkle with salt. Leave for 10 minutes.
Gently fry the onion and capsicum in some olive oil until soft.
In a large bowl, mix together the almond meal, buckwheat flour, baking soda and eggs.
Then add the capsicum, onion, zucchini and olives.
Pour the mixture into the loaf tin.
Bake in oven for approximately 40 minutes. Leaf in loaf tin to cool for 10 minutes, then tip out on to cooling rack.