GORDON RAMSAY RECIPES INGREDIENTS: Port

This amazing zucchini bread recipe is made healthier with spelt flour, a combination of coconut sugar and zero-calorie erythritol sweetener instead of refined sugar, and Brazil nuts–a good source of healthful fats, protein, fiber, and selenium. Tawny port soaked raisins add a delicious dimension to the bread that you should not pass up.

60 ml Tawny port
60 g Raisins
300 g White spelt flour
1 tsp Baking soda
1/2 tsp Baking powder
3/4 tsp Ground cinnamon
1/3 tsp Nutmeg
40 g Coconut sugar
80 g Erythritol sweetener

3 Eggs, medium
150 g Butter, melted and cooled slightly
1 tsp Vanilla extract
2 Medium zucchini, grated
60 g Brazil nuts, toasted and chopped, plus some to garnish

Soak raisins in tawny port for an hour or overnight.
Preheat oven to 160C320F. Grease and line a 30cmx11cmx7cm loaf pan. Sift flour, baking soda, baking powder and spices into a large bowl. Stir in coconut sugar, sugar sweetener.
Make a well in the center and add in eggs, melted butter, vanilla, zucchini, Brazil nuts, port-soaked raisins and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra Brazil nuts.
Bake on middle shelf of oven for 55 minutes or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and enjoy!

Chef Gordon Ramsay Recipes

Tag: Port

Zucchini Bread with Port Soaked Raisins and Brazil Nuts by Gordon Ramsay