One of the things you instantly cry about having to leave behind when you go GF is... bread!
Thanks to my friend Vanessa at Remede Physique and Elana's Pantry for turning me on to this recipe.
I have altered it to resemble German "Vollkornbrot" and I use it for breakfast and sandwiches.
Preheat your oven to 350 F.
Freshly mill 1 c of organic flax seed.
In a food processor, add
1 c finely ground organic almond flour
1/4 c coconut flour
4 or 5 free range soy free eggs
1 tsp baking powder
1 tsp apple cider vinegar
1 tsp Himalayan salt
a pinch of LoHan
a dash of coconut milk
BLEND WELL
Add
extra whole flax seeds, slivered almonds, pepitas, pecans,
sunfloerseeds, hazelnuts or any nuts of your choice
(I stay away from fruits to avoid the sugars, but dates and cranberries are delicious too!)
and
1 heaping tablespoon of caraway seed.
Fold into the mix.
Line a loaf pan with parchment paper and transfer the dough.
I like to sprinkle a bit of coarse salt and caraway on top.
It will take about 30 - 40 mins for your bread to cook. Test with a knife.
Let bread rest for at least an hour.
Refrigerated, it should keep for a week (that's if you don't eat it all before then...).
Enjoy!
Xx
2015 Atelier LEAF
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