Ingredients
1 egg, beaten
2½ cups almond flour
½ cup cooked pureed summer squash (or marrow or zucchini or butternut pumpkin)
1 cup grated any fairly hard aged cheese (Swiss, Cheddar, Colby, etc.), very loosely packed
filtered water, enough to give the mixture a muffin batter consistency
1 teaspoon baking soda
¼ teaspoon salt
Directions
Beat all ingredients together. Pour into a long and narrow loaf tin, lined with paper and well-greased with butter or olive oil. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes then 160 degrees (320 degrees Fahrenheit) for half an hour or until middle of loaf springs back when lightly pushed.
Source: scd recipe
Makes about two cups.
