Saturday, 19 May 2012

Nutty Bread

This is from the elana’s pantry website.

I made it a few weeks ago and really liked it. see my substitutions below. After it was baked and cooled, I cut it up into slices and froze it so I take out a slice when I need one. NOTE: it calls for a VERY small loaf pan.

This hearty, gluten free bread with seeds and nuts is delicious anytime of day.
Toast it for breakfast and serve with a side of scrambled eggs.  Works great along with a big salad at lunch.   Or, for a quick and easy dinner, it makes a great sandwich with organic turkey, avocado, romaine, tomatoes and dijon mustard.
  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
  2. In a larger bowl, blend eggs 3-5 minutes until frothy
  3. Stir agave and vinegar into eggs
  4. Mix dry ingredients into wet, then add nuts and seeds
  5. Pour batter into a well greased 7.5" x 3.5" Magic Line Loaf Pan
  6. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
  7. Cool and serve

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