January 02, 2015
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.
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