Gluten-free breakfast bread that’s both sweet and savoury
Leading on from Monday’s post on becoming more mindful of what nutrients I’m putting into my body to help overcome a cold, I wanted to share a new gluten-free breakfast recipe with you. It’s a bit different to my usual cookies or smoothie bowl concoctions but I just know you’re going to LOVE it.
Now I’m not strictly gluten-free, if anything I try and avoid the packaged gluten-free foods as they’re often pumped full of sugar. However I don’t really enjoy eating a lot of stodgy foods and lots of bread because they make me feel quite heavy and tired after I eat them. Even too much porridge makes me feel that way sometimes!
This discovery came about as my mum was looking for something different to try for breakfast. Usually she had a piece of toast but she wanted something healthier but still quick and light. She’s not really into breakfasts as sweet as mine but this recipe is a good compromise. I can’t take credit for the full recipe unfortunately, it was in a Daily Mail magazine insert. I’d like to clarify that it wasn’t my copy of the Daily Mail…
This gluten-free breakfast bread uses coconut flour which adds a lovely subtle flavour to the bread. It’s low carb too in case you’re looking for something that fits that category. Packed full of good-for-you ingredients, this ‘bread’, if you can even call it that, can be whipped up in no time at all at the weekend and will stay fresh for about a week in an airtight container. I would keep it in the fridge as it contains egg and stays nice and moist that way.
HOW TO MAKE MY FAVOURITE GLUTEN-FREE BREAKFAST BREAD
200g ground almonds
2tbsp coconut flour
40g ground flaxseed
1 tsp pink himalayan salt
1 1/2 tsp baking powder
5 eggs, beaten
30g coconut oil, plus extra for greasing
1 tbsp maple syrup
1 tbsp raw apple cider vinegar
Preheat the oven to 180c. Line a loaf tin with greaseproof paper or grease with coconut oil. put the ground almonds, coconut flour, flaxseed and sea salt and baking powder in a food processor and pulse until everything is combined. Add the rest of the ingredients and pulse again to form a smooth dough. Bake for around 40 minutes, or until golden and cooked through. Leave the loaf to cool and then remove from the tin.
Cut the bread into thin (or thick if you prefer) slices and enjoy hot or cold. I like putting a slice in the toaster and topping with some manuka honey or nut butter. So tasty! It’s both sweet and savoury at the same time which is what I love about it. It almost tastes like cake but no where near as sugary. You’ll have to try it and let me know how you get on.
Do you prefer eating gluten-free? What’s your breakfast of choice? Pin the image below and make it this weekend!