Gluten-Free Almond Loaf
Gluten-free, protein -rich loaf that is delicious to eat and quick and easy to make.
If you are on a gluten- free diet I don’t recommend that your replace bread with processed gluten-free breads. These tend to have sugar and other ingredients, that aren’t so healthy added, to make the texture and flavour similar to standard bread.
This Almond bread makes a great alternative, to have from time to time, when you feel that you miss the texture of traditional bread. Or you fancy a piece of toast. This almond loaf toasts very well and is great spread with goat’s butter or some goat’s cheese or hummus.
This recipe is Gluten, dairy, yeast and sugar free
200gms/7oz organic whole almonds
40gms/1.5oz coconut flour
1 ½ tsp gluten free baking powder sifted
1/3 tsp bicarbonate of soda sifted
A large pinch of fine sea salt
7 large free range or organic eggs
40gms/1 ½ oz organic virgin coconut oil melted
Golden Linseeds for sprinkling on top
Pre heat your oven to 190C/170C fan/gas mark 5.
Grease a 2pt loaf non-stick loaf tin with melted coconut oil. Brushing it on is perfect.
Put the whole almonds into a food processor and blitz until finely ground. But don’t over blitz them.
In a large mixing bowl combine the ground almonds, coconut flour, gluten free baking powder, bicarbonate of soda and salt. Mix all the ingredients together.
Crack the eggs into a separate large mixing bowl together with the melted coconut oil and whisk together. Then pour over the dry ingredients and beat until smooth.
Then place the mixture into your greased loaf tin. Smooth the top and sprinkle the golden linseeds over the top until lightly covered.
Bake in the oven for 35-40 minutes until golden and shrinking away from the sides.
Once cooked, remove from oven and run a knife round the edge of the tin and turn out onto a wire rack. Place the loaf the right way up.
This loaf is protein rich so a couple of slices can make a great breakfast. You can toast it and spread with goat’s butter or even hummus for a tasty nutritious breakfast.
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