• 250g zucchini
  • 2-3 eggs
  • 80g almond flour
  • 10g psyllium
  • Sea salt
  • Olive oil
  • 1 tsp dried oregano


Blend 250g zucchini, 2-3 eggs, 80g almond flour, 10g psyllium, sea salt, and a dash of olive oil (except dried oregano) in a blender until you get a fine paste. Preheat the oven to 180°C (356°F) and prepare a baking tray with parchment paper, brushing it with olive oil. Spread the batter thinly using a spatula. Bake for about 20 minutes. Let it cool, then cut the bread into triangles or squares to make the sandwiches.

It's satisfying, rich in protein, and low in carbohydrates, making it a perfect choice. You can fill it with various ingredients such as vegetables, salmon, Iberico ham, and arugula.


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