Vegetarian

Paleo Breakfast Loaf with Zucchini and Rosemary takes 15 minutes to prepare.

Paleo Breakfast Loaf with Zucchini and Rosemary takes 60 minutes to cook.

Paleo Breakfast Loaf with Zucchini and Rosemary makes 20 servings.

The ingredients for Paleo Breakfast Loaf with Zucchini and Rosemary are:

2 1/4 cups ground almonds
1 tsp Baking Powder
i cup grated Kumera/Sweet potato
1 cup grated Zucchini (squeezed to remove some of the liquid)
1 cup Parmesan Cheese, grated
6 large Eggs lightly beaten
1 clove Garlic, crushed
2 tbsp Rosemary, chopped
1/2 cup Pumpkin seeds
1/2 cup Sunflower Seeds

Here is how you make Paleo Breakfast Loaf with Zucchini and Rosemary:

Pre heat oven to 165 CUsing a large bowl or food processor combine all ingrediatents and mix wellPour into a greased and lined loaf tinBake for between 50-65 minutes until golden. Use a skewer to test that middle is cooked.Leave to cool before slicing.Freezes well in a zip lock bag once sliced.Serving Size:?1 slice - loaf makes about 20 slices

The nutritional information for Paleo Breakfast Loaf with Zucchini and Rosemary is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 139.9

• Total Fat: 8.5 g
• Cholesterol: 59.7 mg
• Sodium: 140.4 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 1.6 g
• Protein: 7.5 g