The richness of golden flax and pecans work a real treat in this gluten-free, grain-free, yeast-free, sugar-free bread.
Simple to make, affordable, freezable and beautiful. This is the best gluten-free-bread recipe (next to my Chia & Almond Meal Bread)
Golden Flax & Nut Bread
- 1/3 cup boiling water
- 1/2 cup arrowroot (sifted)
- 2 tablespoons apple cider vinegar
- 3 Medium eggs
Soak flax seeds in 1/3 cup of boiling water for 10 minutes
Combine nuts, arrowroot, salt, bicarb soda (baking soda) in a food processor and blend until everything is well combined and nuts are like bread crumbs
Put dry mix in a bowl and add soaked flax seeds, apple cider vinegar, eggs and olive oil
Pour mix into a baking tin lined with non stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil
Bake for 30-35 minutes until the bread is firm to the touch and bounces back when lightly pressed
Remove bread from the oven and turn out onto a cooling rack
This bread can be stored in the fridge wrapped in cling wrap for 4-5 days.
You can make this mix into little savoury cakes or scones by using cupcake papers (supported by a cupcake/muffin baking tray) and bake in the oven for 20-25 minutes or until they spring back when lightly pressed in the middle.
You can also make this recipe into little hamburger rolls – I use large muffin papers and muffin moulds. Put the mix into the papers, spread the mix evenly, and without any fuss you have freshly baked hamburger buns mmmmm…life is good.