This bread is best served warm or toasted. Try it spread with a little nut butter.
The ground almonds, flaxseed and eggs make this a high-protein, low-grain breakfast or snack.
- 190 g almond meal (ground almonds)
- 2 tbsp coconut flour
- 40 g ground flax seed
- 1 tsp sea salt
- 1½ tsp baking powder
- 5 eggs
- 30 g coconut oil
- 1 tbsp maple syrup
- 1 tbsp live (raw) apple cider vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C. Line a loaf tin with parchment or grease it with coconut oil. Put the ground almonds, coconut flour, ground flaxseed, salt and baking powder in a food processor and pulse until everything is combined. Then add the rest of the ingredients and pulse again to form a smooth dough. Bake it for about 40 minutes or until it’s golden and cooked through (if you pierce it with a skewer it should come out clean). Leave it to cool, then turn it out. Store it in a zip-lock bag in the fridge or in the freezer, sliced.
Serve with The Clever Guts Diet raspberry chia jam.
Recipe from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski and Dr Clare Bailey. (Simon & Schuster Australia, pb, $29.99). Read more about Michael Mosley's investigation of how to eat to control cravings and boost your mood here.