Golden Flax and Almond Bread

January 02, 2015

Golden Flax and Almond Bread

Looking for a delicious, light and easy to make gluten free, dairy free and sugar free bread recipe? I’ve got a beauty for you. Say hello to my Golden Flax and Almond Bread.

This bread is so delicious. It is light and moist and works beautifully with lots of different toppings. Spread thick slices of this bread with raw honey whilst it’s still warm. Top it with slices of ripe avocado and thick pieces of vine ripened tomato sprinkled with a pinch of Himalayan salt and freshly ground black pepper. Enjoy toasted pieces of Golden Flax and Almond Bread drizzled with a little extra virgin olive oil paired with poached or fried eggs on the weekend. This bread also makes beautiful sandwiches. Try a sandwich of shredded baked chicken, mashed avocado, fresh tomato, grated carrot and lettuce. Delicious!

This recipe was inspired by a wonderful recipe for Almond and Chia Seed Bread by the talented Tania Hubbard. My good friend Lisa first introduced me to Tania’s cookbook, “Gluten free grain free: food we love”, soon after I stopped eating gluten, dairy and sugar. This cookbook has lots of whole food recipes that are free from gluten, grains and refined sugar. Whilst Tania still eats dairy, there are lots of delicious recipes in this cookbook that are dairy free. If you’re interested, you can learn more about Tania and her gluten free and grain free crusade here. Her workshops and cooking classes are also fantastic so if she happens to be in your area, I highly recommend going along.

I love this bread because it is very easy to make. I make this recipe in my Thermomix and grind up my own almond meal and flax seed meal first. If you don’t have a Thermomix, then you will need a coffee grinder or small food processor to grind up the flax seeds. Once this is done, all you really need is a bowl and a whisk to get the job done. This mixture makes a small loaf of bread. I use a 21cm by 11cm loaf tin. I prefer making smaller loaves of gluten free bread because I find they turn out better. The smaller quantity helps to cook the middle of the bread to perfection. If you really want to, you can double this mixture. You will just need to cook it for longer – about 45 to 50 minutes, or until a skewer inserted in the middle comes out clean.

This bread freezes well so, if you’re so inclined, you can whip up a few loaves on the weekend and freeze them to provide a few week’s worth of bread. I generally eat this bread within 3 days, however, it normally only lasts one or  two days in our house! It really is that good.

Just a quick word on one of the ingredients. I love to use golden flax seeds or linseeds as they are also known. If you have difficulty finding golden flax seeds then you can substitute them for brown flax seeds. Brown flax seeds are the more common variety of flax seeds and are found in most major supermarkets now in the health food section. I like to buy golden flax seeds from my local health food store in the bulk food section. You can also buy them online from Honest To Goodness, an organic and natural food supplier that delivers Australia wide. Some people claim that golden flax seeds are more nutritious than brown flax, but I like to use them because I think they’re pretty and it provides more variety in my diet. Regardless of which flax seed variety you use, this almond bread will taste fantastic.

Golden Flax and Almond Bread

Ingredients

  • 200g almond meal (or 200g of raw whole almonds if using a Thermomix)
  • 15g or 2 tablespoons of golden flax seeds (or brown flax seeds) plus 1 teaspoon extra
  • 40g or 1/4 cup of arrowroot flour
  • 3/4 tsp of bi carb soda
  • 1/2 teaspoon of Himalayan salt
  • 40g or 3 tablespoons of cold pressed macadamia oil or coconut oil
  • 1 tablespoon of apple cider vinegar
  • 3 large organic free range eggs
  • 45ml or 3 tablespoons of water

Thermomix Method

  1. Pre-heat your oven to 180 degrees Celsius. Line a 21cm by 11cm rectangular loaf tin with baking paper.
  2. Place the raw almonds and golden flax seeds in your Thermomix bowl and mill on speed 8 for 10 seconds. Scrape down the sides of the bowl.
  3. Add the remaining ingredients to the Thermomix bowl and mix for 15 seconds on speed 5. Scrape down the sides of the bowl and mix for a further 10 seconds on speed 5.
  4. Pour the mixture into your lined loaf tin. It is important to line the loaf tin, otherwise the mixture may stick to the tin due to the presence of arrowroot flour. Sprinkle the extra teaspoon of golden flax seeds on top of the loaf to garnish.
  5. Place the loaf tin in your pre-heated oven and cook for 3o minutes, or until a skewer inserted into the centre of the loaf comes out clean. Let the bread sit in the loaf tin for 10 minutes then remove it onto a cooling rack to cool. This bread is delicious served warm or cold.

Conventional Method

  1. Pre-heat your oven to 180 degrees Celsius. Line a 21cm by 11cm rectangular loaf tin with baking paper.
  2. Use a coffee grinder or small food processor to grind up your golden flax seeds. You want them to resemble freshly ground coffee grains.
  3. Place the ground golden flax seeds, almond meal, arrowroot flour, bi carb soda and Himalayan salt in a large mixing bowl and whisk the mixture until it is well combined.
  4. Make a well in the centre of the dry mixture and add the oil, apple cider vinegar, eggs and water. Whisk the mixture well until all of the ingredients are well combined and you have a smooth batter.
  5. Follow steps 4 and 5 in the Thermomix Method above.



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