Low Protein Courgette and Mushroom Bread

Ingredients

2 large Courgettes

8 Close Cup/Chestnut Mushrooms

2 Garlic Cloves

1 tsp of Onion Granules

2 tsp of Italian Herb Seasoning

2 tbsp of Olive Oil

450g Promin Low Protein All Purpose Baking Mix

7g packet of Yeast

125ml tepid/warm Water

Cracked Sea Salt

Method

1. Using a speed peeler, shred the courgettes and place in a cullender with some kitchen roll placed over the top for around 15/20 minutes. The key is to try and release as much moisture as possible from the courgettes.

2. Meanwhile, chop the mushrooms and garlic. Heat the oil in a frying pan. Add the mushrooms, garlic, onion granules and Italian herb seasoning, and sauté until softened.

3. Once the 20 minutes have passed, rinse the courgettes under cold water and repeat the process. Place the courgettes on to some kitchen towel with more over the top and squeeze out the moisture.

4. Once mushrooms are softened, stir the courgettes into the mixture.

5. Once the courgettes begin to brown, remove from the heat and drain away any excess liquid released whilst cooking the vegetables.

6. In a large bowl measure Promin All Purpose Baking Mix, stir in the oil along with the vegetable mix and distribute evenly. Add 125ml warm water and stir in.

7. Using Promin All Purpose Baking Mix, dust a clean surface and knead about the bread for 10 minutes. Once done, shape into a ball and place on a sheet of baking paper, gently flatten the ball with the palm of your hand, and cover with oiled cling film and leave to proof for 30-40 minutes or until it has doubled in size.

8. Remove the cling film and crack sea salt generously over the bread, place into a load tin, a bundt tin or any other equipment you would like to use, and place in the oven for 50 minutes.

9. Once cooked, place on a wire rack to cool.

Best enjoyed warm and slightly toasted—perfect for your favourite sandwich, paired with a hearty soup or served alongside a delicious lunch.