I have always been curious about gluten -free bread and decided to make almond bread. This gluten-free loaf is easy to make and is delicious with your favourite spread or have it with eggs for breakfast.
2 Cups Almond meal
1/2 cup of LSA or ground flaxseed
1/2 cup chia seed
1/4 cup crushed almond
1/4 cup psyllium husk
1 1/2 tsp baking powder
2 tbsp. coconut oil
1/3 cup of milk
Pre heat oven:180 degrees for non fan force and 160 degrees for fan force
lightly spread a standard loaf tin with coconut oil spray or olive oil spray, coat with extra almond meal to prevent it from sticking.
Whisk the wet ingredients in a mixing cup: milk, eggs and coconut oil.
Add all dry ingredients in a mixing bowl, Almond meal, flaxseed, chia seeds, psyllium husk, baking powder and salt.
Slowly add the wet mixture to the dry ingredients stirring until everything is well combined, If the batter is wet add the extra almond, if it’s dry add more milk.
Put mixture in loaf tin and place it in the oven for 35-45 minutes.
Insert a skewer to check if it’s cook. If the skewer is dry then the bread is done, If it starts to brown around the edges place foil and continue to cook.
Let the bread cool after you remove it from the oven.
To keep the bread fresh, place it in the fridge.
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