GF nutty bread

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This is such an easy bread recipe, that most of the time I love playing with different flavors and textures.

Some days I add only seeds, others cinnamon and cardamom when I feel like something sweet, or rosemary and oregano for a more herby taste.

DRY Ingredients:

  • 2 1/2 cups of almond flour ( blend some almonds on a high speed blender till you get a powder)

  • 1/2 cup of coconut flour (I use shredded)

  • 1/3 cup of psyllium husk or baobab powder

  • 1/3 cup of flaxseed meal (blend the flaxseeds or grind them)

  • 1/2 tsp. salt

  • 2 tbsp. of tapioca flour

WET Ingredients:

  • 2 tbsp extra olive oil

  • 1 tsp. apple cider vinegar

  • 2 cups of warm water (40*C)

STEPS:

  1. In a large bowl add all the DRY ingredients and combine. (you can add your herbs or spices here).

  2. On another bowl mix the WET ingredients until well combine. You can do it with a spatula or your hands (hands are always better :).

  3. Combine the DRY and WET ingredients gently. The batter is very soft at first, getting dryer as you go. The dough will always be a bit moist, but it should not stick to your hands at all. If so, the bread will be too moist when baked.

  4. Set aside for 20 or 30’’ to let the fiber fully absorb the liquid.

  5. Shape the dough as you want your bread to look like when baked.

  6. Slightly rub your hands with water and massage the surface of the bread to remove any holes and create a smooth surface. I usually add a lot of seeds on top.

  7. Bake for 50-55 minutes in the center of the oven (medium low - 180*C)

  8. After 50’ prick the center of the loaf with a skewer to test. IF it comes out clean, it is cooked. If not you should keep it longer, around 10 more minutes usually.

Enjoy!!!