Komkommerbrood (1 Bakkie, Geen Eiers, Geen Geraffineerde Suiker)

dit Komkommerbrood is a sweet bread loaf made in one bowl, with no eggs, no dairy, and no refined sugar for a delicious and healthy breakfast.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Komkommerbrood

dit Komkommerbrood is a sweet bread loaf made in one bowl, with no eggs, no dairy, and no refined sugar for a delicious and healthy breakfast.

5 van 3 stemme

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Voorbereidingstyd: 15 minute mins

Kooktyd: 50 minute mins

Totale tyd: 1 uur hr 5 minute mins

Kursus: ontbyt

Kombuis: Amerikaanse

porsies: 12 snye

kalorieë: 191.1 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 koppie komkommer - unpeeled, deseeded, shredded, drained than packed in the cup (note 1)
• ▢ ⅓ koppie Sagte-geur olyfolie - (aantekening 2)
• ▢ ½ koppie Fyngemaakte piesang - (aantekening 3)
• ▢ ¼ koppie Amandelmelk - (aantekening 4)
• ▢ ¾ koppie Kokosuiker - (aantekening 5)
• ▢ 1 ½ koppie Meeldoelige meel - (aantekening 6)
• ▢ 1 ½ teelepel Bakpoeier
• ▢ 1 teelepel Kaneel
• ▢ ½ koppie Sjokoladeskyfies - (aantekening 7)

opsioneel

• ▢ ½ teelepel Sout

instruksies

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper. Set it aside.
• First, cut and discard the extremities of the cucumbers. Slice in half lengthwise then use a spoon to remove the seeds. Grate the cucumber on the smaller blade of your food processor or hand grater.
• Place the shredded cucumber in a clean kitchen towel, wrap it, and squeeze until all the water has been extracted. Discard cucumber water.
• Pack the shredded, drained cucumber in a measuring cup to measure 1 cup. Set aside in a mixing bowl.
• In the previous large mixing bowl, add olive oil, mashed banana, almond milk, coconut sugar. Stir to combine.
• Stir in flour, baking powder, cinnamon, chocolate chips, and salt if used.
• Gently stir the dry ingredients into the wet until just combined.
• Pour the batter into the loaf pan.
• Bake the bread on the center rack of the oven for 45-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it. Foil the top of the bread after 30 minutes to prevent it from browning too fast.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack for 3 hours before slicing.

Notes

Let 1: Make sure you place the shredded cucumber in a clean kitchen towel and squeeze out the liquid before packing it into the measuring cup. This recipe works with yellow squash or green zucchini. For these last two options, you don’t need to deseed the vegetable, unless they are overgrown garden zucchini that develop too many seeds.

Let 2: Or any light-flavored oil you love.

Let 3: Or unsweetened apple sauce. Note that 1/2 cup of mashed banana is equivalent to a medium-sized ripe banana.

Let 4: Or any light milk, like oat milk, soy milk, or milk if you prefer to use dairy.

Let 5: Or brown sugar, demerara sugar, or white sugar. You can’t use maple syrup; the bread will be gummy.

Let 6: Or white wholewheat flour. For a gluten-free version, use my glutenvrye omskakelingsgids.

Let 7: Or finely chopped walnuts, pecans, dried raisins, or chopped dates.

stoor: Store the cucumber bread in the fridge for up to 4 days or in the freezer for up to 1 month. Freeze each slice in an airtight bag and thaw it at room temperature the day before eating.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

toerusting

9-duim x 5-duim broodpan

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Voeding

Dien: 1slice (from 12) | kalorieë: 191.1kcal | koolhidrate: 28.1g | proteïen: 1.8g | vet: 8.4g | Versadigde vet: 2.2g | Meervoudig onversadigde vet: 0.7g | Mono -onversadigde vet: 4.4g | natrium: 177mg | kalium: 87.7mg | Vesel: 0.8g | suiker: 12.2g | Vitamien A: 14.5IU | Vitamien C: 1.2mg | kalsium: 47.1mg | yster: 0.9mg | magnesium: 7.5mg | fosfor: 32.3mg | sink: 0.1mg

Bestanddele en vervangings

Jy benodig slegs 'n paar gesonde bestanddele vir hierdie resep. Hier is hoe om hulle te kies en te ruil.

• komkommer – This provides moisture and a subtle flavor base. Make sure it’s unpeeled, deseeded, shredded, drained, and then packed into the measuring cup. Yellow squash or green zucchini also work.
• Ligte olyfolie – This adds moisture and richness. Any light-flavored oil you enjoy also works.
• Fyngemaakte piesang – This adds sweetness and moisture. Unsweetened applesauce also works.
• Amandelmelk – This provides the liquid for the batter. Oat milk, soy milk, or dairy milk also work.
• Kokosuiker – This sweetens the bread. Brown sugar, demerara sugar, or white sugar also work.
• Meeldoelige meel – This provides the structure for the bread. White whole wheat flour also works. For a gluten-free version, use my glutenvrye omskakelingsgids.
• Bakpoeier – Dit help die brood rys.
• Kaneel – This adds a warm, comforting spice.
• Sjokoladeskyfies – These add sweet, melty pockets. Finely chopped walnuts, pecans, dried raisins, or chopped dates also work.

How to Make Cucumber Bread

Here’s how to make this bread in a few pictures.

Shred the peeled zucchini, peel it, and add it to the wet ingredients in a bowl.

Mix the wet ingredients and pour all the dry ingredients.

Stir with a spatula until the batter is just combined and transfer it to a loaf pan.

Bake the bread on the center rack of the oven for 45-55 minutes at 350 °F (180 °C).

Carine se Bakwenke

Laat ek nog 'n paar wenke vir 'n perfekte brood deel.

• Nutty Crunch – Swap the chocolate chips for chopped nuts to add a crunchy texture and extra healthy fats and proteins.
• Squeeze Cucumber Well – Ensure you squeeze as much liquid as possible from the grated cucumber before measuring.
• Batter Consistency Check – If the batter appears very thin, it indicates excess cucumber water; add up to 4 extra tablespoons of flour to thicken it. The batter should be thick but slightly runny.
• Groente Variasies – Experiment with yellow squash or zucchini for different bread flavors.
• Geurruilings – Replace mashed banana with dairy-free yogurt or applesauce for a different flavor.
• Voorkom oorbruining – Cover the top of the bread with foil after 30 minutes of baking if it’s browning too quickly.

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