Gluten-free garden bread

By Miranda Malisani
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Delectably moist and healthy homemade bread.



  • 1 tomatoes
  • 1 small zucchini
  • 1 small handful of basil, finely chopped
  • 1 cup raw almonds
  • 1.5 cups all purpose gluten free baking flour
  • 1/4 cup avocado oil
  • 3 organic eggs
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons almond flour (to sprinkle on top)


  1. Preheat oven to 350F.
  2. Chop the tomatoes and basil and shred the zucchini.
  3. In a food processor grind almonds into a flour and place one cup of the almond flour into a large bowl, set aside any remaining amount as the topping.
  4. Add the remaining dry ingredients (flour, baking soda sea salt) and combine.
  5. In a separate bowl mix the wet ingredients (eggs and oil).
  6. Pour the wet into the dry ingredients and combine.
  7. Fold in the tomatoes, zucchini and basil. You may have to use your hands to combine.
  8. Pour into a greased lined loaf tin and top with slivered almonds.
  9. Bake for 50-55 minutes or until golden brown and centre is dry*.

*Garden bread is more moist then regular bread as a result of the added veggies. 


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