1 egg, beaten
2 1/2 cups almond flour
1/2 cup cooked pureed summer squash (or marrow or zucchini or butternut pumpkin)
1 cup grated legal cheese, very loosely packed
filtered water, enough to give the mixture a muffin batter consistency.
1 teaspoon baking soda
1/4 teaspoon salt
1. Beat all ingredients together.
2. Pour into a long and narrow loaf tin, lined with paper and well-greased with butter or olive oil.
3. Bake at 180 degrees Celsius for 15 minutes then 160 degrees for half an hour or until middle of loaf springs back when lightly pushed.