I always forget when I’m on holiday that the first week back at CrossFit is going to hurt. A lot. I’ve been hobbling around most of the week and haven’t even managed to get back on my bike – pathetic. I need to man up.
A while ago I made these courgette and brazil nut muffins and have been wanting to make a savoury version. This was my first attempt and I liked it. It even passed the “colleagues at work test”. I found it was quite light, springy and moist. However if you do make it and can improve on the recipe in any way please let me know.
What you need:
1 medium courgette
100g pecan nuts
100g ground almonds
leaves from 1-2 sprigs of rosemary (depending how much you like it)
3 tbsp olive oil (mild and light, not extra virgin)
1 tsp paprika
1 tsp ground coriander
1 tsp baking soda
salt and freshly ground black pepper
How to make it:
Preheat your oven to 180C.
Grease and line a loaf tin (mine was 11cm x 22cm)
Grate the courgette and put to one side (I used my food processor, I just love that thing, sometimes more than Matthew and the cats but don’t tell them I said that).
Grind the pecan nuts, but not too finely. I used my food processor for this too.
In a bowl combine the ground pecans, ground almonds, paprika, coriander, baking soda, salt and pepper.
In another bowl beat the eggs, then add the grated courgette and olive oil.
Finely chop the rosemary leaves and add these to the courgette, oil and egg mixture.
Now mix the wet and dry ingredients together to form a batter.
Pour the batter into the loaf tin.
Bake for 25-30 minutes, until the loaf is springy to touch and a knife inserted into it comes out clean. It will also start to come away from the edges of the loaf tin.
Allow to cool then remove from the tin, slice and serve. I’ve been having it for breakfast most of this week.
This also freezes really well.