Barley flour and agave nectar are used in this sugar- and wheat-free bread studded with zucchini, walnuts, and currants.
Makes one loaf
What You Need:
2 cups barley flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger or cardamom
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon sea salt
2/3 cup soy milk
2/3 cup agave nectar
1/4 cup olive oil, plus additional for oiling pan
2 teaspoons lemon juice
1-1/2 teaspoons vanilla
1-1/4 cups grated zucchini
1/4 cup currants
6 tablespoons walnuts, finely chopped and divided
What You Do:
1. Preheat oven to 375 degrees. Lightly oil an 8×4-inch loaf pan with olive oil. In a large bowl, mix together flour, baking powder, spices and salt. Add soy milk, agave nectar, oil, lemon juice, and vanilla, stirring gently to combine.
2. Stir in zucchini, currants, and 4 tablespoons of walnuts. Pour batter into prepared pan, sprinkle with remaining walnuts, and press into top of loaf. Bake for 30 to 35 minutes.