I’ve tweaked this flour free bread recipe from ‘The Real Meal Revolution’, by Prof. Tim Noakes, Jonno Proudfoot and Sally-Ann Creed.
It’s the best gluten/flour free bread I’ve ever tasted, especially compared with any of the shop-bought gluten-free breads on offer. It’s light and fluffy, doesn’t feel like a brick in your stomach. It’s packed full of protein (seeds, almonds, eggs) and great fats, which will keep you fuller for longer, so great for breakfast or any time of day – and best of all, no bloat!!
I like mine with some butter, avocado and an egg on top for breakfast, or some almond butter and coconut yogurt with a handful of berries. Yum 🙂
It’s great toasted too, and good for freezing. Enjoy!
For a small loaf
2 whole eggs
1/2 cup water
5 tbsp coconut oil
250g golden flax seeds, ground
1 tsp baking powder
1 tsp salt
1 tsp caraway seeds
2 tsp sesame seeds
25g ground almonds
40 g pumpkin seeds
5 egg whites
Preheat oven to 180C (gas 4) and line a small loaf tin with greaseproof paper
Whisk the egg whites to stiff peaks
In a separate small bowl, mix the whole eggs with the water and melted coconut oil
in a large bowl, mix the dry ingredients together
Add the wet ingredients to the dry ingredients and mix well
fold in the whisked egg whites until completely combined
pour the mixture into the load and bake for 45 minutes
Let it cool and serve. Keeps well for a few days.
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