I like to think I’m doing really well at adulting and being productive on a Friday when in reality all I’m doing is scrolling mindlessly through ASOS and figuring out a way to make my hair like Jennifer Aniston. Unfortunately for the reflection in my mirror, it’s time to accept that a) that’s never going to happen. ever. and b) I shouldn’t deprive myself of enjoying what I got because desire is a burden (learnt that from my This American Life obsession, thanks Ira). Speaking of… I pictured him to be Ryan Gosling, but a more artistic, sensitive, public radio kind of way. Then I google imaged him (productivity 0%). Mind blown.

Kinda like this flour free bread I made that’s super good with cheddar, pickles and white wine. (productivity may be up to 2% now)

Paleo Zucchini & Brazil Nut Loaf

Makes one loaf

Ingredients

1 green zucchini, grated
3 eggs
1/4 cup honey
2tbs coconut oil
1 banana, mashed
1 1/2 cups of almond flour
1/2 cup + 2tbs of coconut flour
1tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1tsp ginger powder
Pinch of salt
Handful of chopped brazil nuts
Handful of pumpkin seeds

Method

Turn your oven on to 170 and line and grease a loaf tin.

Squeeze out the moisture from the zucchini then stir together with the eggs, honey, coconut oil and banana until smooth then leave aside.

In a separate bowl, mix all the remaining ingredients – not the pumpkin seeds – then stir together with the zucchini mixture. Once smooth, transfer to the loaf tin and spread out evenly. Scatter the pumpkin seeds across the top then bake for 40 minutes or until a skewer comes out clean.

Bring to room temperature before tucking in.