Due to my newly awakened love for homemade jams and nut butters, another gluten free bread was beckoning. I adapted this one from Elana Amsterdam‘s Bread 2.0, but I replaced the eggs with flax to make it truly vegan. I like eggs scrambled or poached on my breakfast plate, but I don’t want them in my bread! This bread is thus very high in fibre and therefore very satisfying – together with the high protein content from the almond and flax, it is ideal to keep you satisfied for a long time. That’s why I call it a breakfast bread – although it’s delicious any time of the day, it just gives you the power you need to perform until lunchtime!
The bread is soft and fluffy in a good way – not the “Aussie sliced sandwich bread style” type of soft. Its nutty aroma and texture which is faintly reminiscent of banana bread (only that there is no banana in it…duh) also makes it a healthy and satisfying afternoon snack, which is sure to keep the 3-4 PM slump at bay. It is very low carb which should be enough to convince even the die-hardest bread haters. This bread is only very lightly sweet; however, I prefer it with sweet spreads or nut butters rather than savoury spreads. Your choice!
Makes 1 small loaf
150 g almond meal
75 g arrowroot starch
25 g ground flaxseed plus 40 g ground flaxseed dissolved in 4 tbsp filtered water (“flax egg”)
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon baking soda
generous pinch of sea salt
As usual, mix the dry ingredients (almond meal, arrowroot, 25 g ground flaxseed, soda, salt) in a large bowl and the wet ingredients (flax egg, honey, ACV) in another bowl. Add the wet ingredients to the dry ingredients and mix well (use a hand mixer or your food processor). Scoop into greased or non-stick 10×20 cm loaf pan and bake at 150 °C for 30 minutes. Let cool completely before serving. Store in a ziplock bag in the refrigerator for up to a week.