Well it’s been a bit hectic around here! You may have noticed I didnt post last week. I started a new role at my full time work and on top of that had a lot of school assignments due for my Nutritional Medicine studies. Unfortunately working full time and studying part time means there just arent enough hours in a day sometimes.
Anyway, here I am with a new recipe that I’m really excited about sharing with you. I came home from work on Friday with a massive hankering for bread. I had the same craving at lunch time and ventured to my favourite lunch stop Green Press in Melbourne’s CBD to indulge in their “Psyllium Husk with Chicken and Coconut Bacon Bagel”. It was devine but left me wanting more bread!
I put together a combination that I believe is pretty darn tasty and moist with a beautiful crust, which is everything you want in a bread.
One of the flours I used is coconut flour. I love the taste but it’s very drying in breads; it soaks up all the moisture which can pose a real problem. I saw over on The Holistic Ingredient one of my favourite food blogs, that Amy had used chia seeds in her bread as a way to lock in moisture and make sure the bread is as moist and and fluffy as can be! So I gave it a try and yep, it worked well.
This gluten free bread loaf is so simple to put together and throw in the oven when you have a spare moment, then forty-five minutes later you have yourself a perfect breakfast or lunch staple.There’s no yeast so theres no waiting around for it to activate. It freezes easily and stores in the fridge for a few days. I recommend freezing half if you’re making the loaf for one person as you may not get through it all before it starts to dry out in the fridge.
The Simple Loaf is gluten and dairy free. It’s packed full of fibe and anti-inflammatory ingredients like the coconut flour and pepitas, as well as full of protein and good fats which will leave you full and releasing energy slowly to keep you going all day.
- 1 cup of arrowroot flour
- 1 cup of buckwheat flour
- 1/2 cup of coconut flour
- 1/2 cup of almond meal
- 2 teaspoons of bi-carb soda
- 1 teaspoon of baking powder
- 2 eggs
- 1 1/2 cups of warm water
- 3 tablespoons of chia seeds
- 2 tablespoons of rice malt syrup
- 1/2 cup of pepitas
- pinch of salt
- Pre-heat the oven to 180 degrees celcius.
- Combine all the flours, bi-carb, baking powder and salt and pepitas in a large mixing bowl, leaving a small amount of the pepitas to one side.
- Mix the chia seeds into a jug with the warm water and let it stand for 5-10 minutes while the chia seeds start to expand and take on the water.
- Whisk the eggs together and add to the flour mixture
- Add the rice malt syrup and the chia mixture to the flour mixture
- Mix all the ingredients together thoroughly until you start to notice a gummy texture happening with the dough.
- Pour the mixute into a lined bread loaf tin and sprinkle the remaining pepitas on top of the dough.
- Bake in the oven for 45 minutes. The loaf should appear golden brown.
- Leave to cool on a wire airing rack before slicing.
- Enjoy! Makes about 10-12 slices depending on thickness.
-Try topping this bread with your favourite toppings, it won’t disappoint! I went with one of my favourites- mashed avocado with lemon and celtic sea salt garnished with chia seeds. If you try this combination let me know what you think!
– You can substitute the rice malt syrup for maple syrup or honey if you prefer and are not worried about fructose.
-Arrowroot flour and the other flours used in this recipe can be found in any health food store.