Basic (Everyday) Bread (and a tasty breakfast)

Bread. Enough said.

Ingredients

• 1 cup Roasted Almond Butter
• 5 Large Eggs (or 6 Medium Eggs)
• 1/3 cup Blanched Almond Flour
• 1/3 cup Arrowroot Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Celtic Sea Salt
• 1 heaping Tbs Ground Flax Seed
• 1 Tbs of Grapeseed Oil (to grease the bread pan)

Directions

• Take the almond butter out of the fridge about 15 minutes before you start.
• Preheat the oven to 350 F.
• Mix up the almond butter- get it smooth.
• Add the eggs and stir together.
• Mix in the blanched almond flour, arrowroot powder, baking soda, celtic sea salt, and ground flax seed.
• Grease the pan with grapeseed oil
• Flour the pan with blanched almond flour
• Bake on the bottom rack for 40-45 minutes

FYI, What and Why

-Roasted Almond Butter- Get smooth roasted almond butter.  I grind mine fresh in the bulk section in Whole Foods.

-Blanched Almond Flour- I order mine online at Honeyville Grain.  The direct link is here: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx

-Arrowroot Powder- I get mine at morethanalive.com.  They sell bulk herbs. The direct link is here: http://www.morethanalive.com/Arrowroot-powder?s=arrowroot%20powder

-Ground Flax Seed- You can buy it pre-ground if you want. So if you don’t have a coffee grinder don’t worry about it.  But I have found that it’s cheaper to buy the whole seeds in bulk and then grind them up myself.

-Grapeseed Oil- This has become my favorite oil to cook and bake with.  I don’t know if the flavor is so light that I don’t taste it, or if the flavor just compliments the blanched almond flour perfectly, but it’s perfect.

-Creamed Honey- I just love something I can smear on bread.  It’s raw honey and it’s got a creamy texture. The flavors of this honey and the bread really compliment each other.  I get it at Trader Joes.

-Eggs- Okay.  I’m really not joking.  The size of the eggs matters. If you only have medium size eggs, use 6.  If you have large eggs, just use 5.  I’ve made the mistake of only using 5 medium eggs and the bread just ends up being dry.  And that’s no good.

Leftovers

This bread is moist and tastes kind like a whole grain bread.  Unlike every other gluten free bread I have ever tried, it’s very tasty when it’s not toasted and it’s does not have a brick-like density (which is good).

I tend to eat this bread either with jam, honey, or avocado, or I fry it in grapeseed oil or olive oil for ‘egg in a hole’/’eggs in a basket’ (whatever you want to call it) or for sandwiches.

When I went on a plane trip recently, to prepare for the trip, I made a loaf of this bread, sliced it, and made jam sandwiches (since I knew the odds were that I would not be able to eat anything until I landed).  This was the first time I tried this and what I learned is that it travels pretty well! The bread did not get soggy and since it is almost entirely protein, it kept me going through the airport and the plane ride.

This is another great recipe that I have adapted ever so slightly from Elana Amsterdam’s “The Gluten-Free Almond Flour Cookbook”.  Check her out atwww.elanaspantry.com

I really hope you enjoy it.

Good Luck!

Lovelillian

Filed in: breakfast • sides
Tagged with: almond butter • almond flour • bread • breakfast • celiac • dairy-free • eggs • eggs in a basket • flax seeds • food • gluten-free • grain-free • health • healthy diet • Lillian's Test Kitchen • real food • toast