This is from the elana’s pantry website. http://www.elanaspantry.com/
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 ½ cups blanched almond flour
- ¾ cup arrowroot powder
- ¼ cup golden flaxseed meal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 eggs
- 1 teaspoon agave nectar (used honey)
- 1 teaspoon apple cider vinegar
- ¼ cup walnuts, coarsely chopped
- ¼ cup hazelnuts, coarsely chopped
- ½ cup pistachios, coarsely chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
- In a larger bowl, blend eggs 3-5 minutes until frothy
- Stir agave and vinegar into eggs
- Mix dry ingredients into wet, then add nuts and seeds
- Pour batter into a well greased 7.5" x 3.5" Magic Line Loaf Pan
- Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
- Cool and serve
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