Low-carb bread recipe
 Bread without flour? And no kneading? Yes! This light and luscious low-carb bread is made with ground almonds and courgettes. It’s high in protein, easy to slice for sandwiches, or to serve alongside soups or stews, and also tastes amazing toasted. Each slice provides 192 kcal, 9.5g protein, 3g carbohydrates (of which 2g sugars), 16g fat (of which 1.5g saturates), 0.5g fibre and 0.5g salt. oil, for greasing3 large free-range eggs, at room temperature2 tsp fast-action dried yeast2–3 large courgettes (approx. 600g/1lb 5oz total weight), peeled and finely grated300g/10½oz ground almonds½ tsp fine sea salt2 tsp baking powder oil, for greasing 3 large free-range eggs, at room temperature 2 tsp fast-action dried yeast 2–3 large courgettes (approx. 600g/1lb 5oz total weight), peeled and finely grated 300g/10½oz ground almonds ½ tsp fine sea salt 2 tsp baking powder Method Grease a 900g/2lb loaf tin and line the base and sides with baking paper.Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid.Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours.Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid. Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours. Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours. Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Recipe tips Wrap the cooled loaf in foil and eat within a couple of days or freeze. If cooking for a gluten-free diet, make sure that the baking powder is labelled gluten-free.