In trying to minimize processed grain in my diet I stopped eating bread. I’d be lying if I said it was easy. We’ve grown up relying on bread as a go to staple for easy packed lunches, afternoon snacks and of course toast for breakfast. So I decided to try my hand at making my own grain free bread.
I was so excited when it turned out well and I had every intention to do a shoot with whole loaf but the first thing Corey and I did was have an egg on toast for breakfast ( a fried egg is just not the same on its own), then we were running late for work and so we used some to make a sandwich to take to work and before you know it I only had a few peices left to shoot so I decided to make crostini.
This bread is quite rich with the amount of eggs needed and it can be rather dense. To make it lighter you could separate the eggs and whisk the egg whites to soft peaks and fold them in at the end. I prefer to do it all in the food processor. It’s super easy. You can also flavor it with all sorts of goodies like olives and rosemary. I used onion flakes and thyme in this recipe for a lovely savory flavour. This bread also freezes really well.
- 1.5 cups almond meal
- 1 cup ground linseeds
- 2 tsp dried thyme
- 2 tsp onion flakes
- 1 tsp paprika
- 1 tsp sea salt
- 2T apple cider vinegar
- 8 eggs
- 4 tsp baking powder
- ½ cup water
- ¼ cup coconut oil
- Heat oven to 180C
- Heat the coconut oil by placing the jar in a bowl of hot water and use 1 tsp to grease a bread tin
- Combine all the dry ingredients in a food processor until evenly mixed.
- Add the apple cider vinegar, coconut oil and water and combine.
- Add all the eggs at once and pulse until they are all incorporated but taking care not to over manipulate them.
- Pour the mixture into your greased bread tin and bake in the oven for 30 minutes until a toothpick comes out clean.
- Remove from the oven and cool for 5 minutes before turning out and cooling on a wire rack.
- Leave to cool completely before cutting as it will crumble.