Bread mainly made from wheat is a common staple food around the world. Although it is so common in our diet – toast for breakfast, sandwich for lunch, and although it provides energy in the form of carbohydrates and some dietary fibre, there is not much nutritional value in a shop bough bread to tell the truth.
On top of that so many people I see in my practice are affected by wheat intolerance, where the body is unable to digest the grain protein, resulting in adverse symptoms from boating, gassiness to more serious issues as arthritis, skin conditions to Celiac disease.
Gluten is a family of proteins found in grains such as rye, barley, kamut and spelt. And although there is a plethora of gluten-free products on the market, I am not overly keen on either eating them myself not am I keen to be recommending them to my clients. That’s why I have been on the quest of finding the perfect recipe to make my own gluten free bread, and this recipe I would love to share with you this week.
This bread contains number of vital nutrients from protein to healthy nuts and seeds including:
Almonds – great source of calcium, fibre and healthy fats Flaxseeds – great source of fibre, healthy fats and hormone balancing phytochemicals
Buckwheat – great alternative to wheat with plenty of fibre and phytochemical called rutin, which keeps your blood vessels healthy
Pumpkin seeds – full of mineral zinc, necessary for healthy immune function, digestive and skin health and detoxification
Apple cider vinegar – has many health benefits such as assisting digestion and absorption of nutrients, supporting detoxification or acts as an antibacterial agent
Eggs – full of healthy protein, fats, vitamins and minerals, as well as choline for healthy brain development Small loaf Recipe:
- 1 cup of buckwheat flour
- 1/2 cup of almond flour or ground almonds (almond meal) available in most major supermarkets
- 1/4 cup ground flaxseeds (linseeds)
- 1 teaspoon of baking soda
- 1 tablespoon of apple cider vinegar
- 4 eggs
- 1 cup of mixed nuts and seeds (walnuts, cashews, hazelnut seeds, pumpkin seeds, sunflower seeds, poppy seeds, Nigella seeds, pistachios or sesame seeds)
- salt to taste
- In a bowl, combine buckwheat flour, flaxseeds, ground almonds and baking powder.
- Stir in the eggs and vinegar and mix well until combined
- Add the nuts and seeds, season well.
- Transfer the batter into well greased loaf tin.
- Bake at 180’C for around 30 min, or until done (you will know by inserting a knife which will come out clean)
This is a very dense but nutrient laden loaf of bread, let me know how you like it. And if any of you have tried any other recipes and would like to share them with me, please do not hesitate to send the recipe over…Tags: almond flour, eggs, gluten free bread, nuts and seeds