Breakfast Bread
Gluten, dairy, sugar, grain free.Adapted from Deanne Landers Holistic Nutrition Breakfast Bread Recipe.
Ingredients
- 5 eggs free range or organic
- 300 g zucchini (2-3) or use carrot or a mixture! grated and drained (in a tea towel or sieve)
- 1 cup tapioca or arrowroot flour
- 2 cup almond meal or hazelnut flour
- ½ cup chia seeds
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp apple cider vinegar
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 160C and line a 22 cm loaf tin with baking paper.
- In a large mixing bowl, lightly whisk the eggs and stir in the apple cider vinegar and grated/drained zucchini or carrot.
- Add all the rest of the ingredients and mix together to make a thick batter.
- Pour the batter into the loaf tin and sprinkle with the sesame seeds.
- Bake for 1 hour 15 mins or until golden on top. To test, press down gently on the top of the loaf – if it holds its shape, its ready.
- Allow to cool before slicing then freeze so you can toast slices as needed.
Notes
DELICIOUS TOPPINGS – sauerkraut, beet relish, avocado, cherry tomatoes, nut
butter, ghee, homemade aioli, chicken liver pate etc…
butter, ghee, homemade aioli, chicken liver pate etc…
