Oat Bread

1 cup Pure Ground Oatmeal
½ cup almond flour
1 big zucchini
2 eggs
1 tsp baking soda
1 cup chopped seeds and nuts
2 tbsps herbs (Italian of Provencal)
salt, pepper & coconut oil

Preheat oven to 350° and coat a loaf pan with coconut oil. Shred the unpeeled zucchini and mix it with the other ingredients (Save some seeds and nuts for the topping.). No worries, it’s supposed to be sticky. Fill the loaf pan with this mixture and sprinkle the left seeds & nuts on top. Bake for 50 minutes or until a fork inserted near the center comes out clean. It’s the best wrap-it-up and take-a-way lunch.