Gluten Free Nutty Bread

October 3, 2016

This recipe comes with the glowing recommendation of one of our very own patients! Courtesy of Elena's Pantry

1 ½ cups blanched almond flour (not almond meal)

¾ cup arrowroot powder

¼ cup golden flaxmeal

½ teaspoon celtic sea salt

½ teaspoon baking soda

4 large eggs, whisked

1 teaspoon apple cider vinegar

¼ cup walnuts, coarsely chopped

¼ cup hazelnuts, coarsely chopped

½ cup pistachios, coarsely chopped

¼ cup pumpkin seeds

¼ cup sunflower seeds

¼ cup raw sesame seeds

In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda

In a larger bowl, blend eggs 3 minutes until frothy

Stir vinegar into eggs

Mix dry ingredients into wet, then add nuts and seeds

Transfer batter into a well greased 7.5 x 3.5 magic line loaf pan (It's very important to use this pan as the bread won't come out the same if you try to use a different size)

Bake at 350° for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean

Cool and serve

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