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Living Loaf (Gluten free bread)

Living Loaf (Gluten free bread)

With the days getting shorter it feels like weekdays are a busy blur of work, coffee breaks, squeezing in exercise and trying desperately to get laundry dry. By the time you can actually settle down with a tea to relax, it's almost time to pack it all in, get some sleep, and start it all over again!
Despite this schedule, I am not one willing to compromise on our food choices. I find myself doing a lot of prepping on the weekends to ensure that we get some nutritious food to sustain us during our busy weeks. One thing I did on Saturday morning was make this loaf, it's gluten free and really, really tasty. 
Psyllium husks are a new ingredient in our house, and they come with so many health benefits. These gluten free seeds are an amazing source of fibre, and can be used to aid digestion as well as lower your cholesterol. 

Living Loaf
4 eggs separated
1/2C almond butter
1/2C cashew butter
1/4C almond milk
2 tablespoons rice malt syrup
1/2 tsp sea salt
1 tsp baking soda
1/4C psyllium husk
1/4C chia seeds
1/4C flaxseeds
*1/4C sunflower seeds 
*1/4C sesame seeds
*1/4C pepita seeds

* Optional to have a little extra to sprinkle on top before baking for presentation.

Line your loaf pan with baking paper, then coat the sides with coconut oil to remove loaf easily after baking. Place a small oven proof dish of water on the bottom rack of your oven then preheat oven to 160 degrees.

In a saucepan on very low heat add your almond butter, cashew butter, rice malt syrup and almond milk. Stir this through till it softens and combines. Remove from heat and transfer to a large bowl adding in your egg yokes, mix together really well. Stir in all your dry ingredients; salt, baking soda, psyllium husk and all your seeds.

Beat your egg whites in a separate bowl until they form soft peaks. Fold your egg whites into the batter, give this a good mix until combined making sure you don't over mix and loose the air out of your egg whites.

Pour your batter into loaf pan then pop it straight into the oven. Bake for 35-50 minutes then check and see how it's going. I stick a toothpick in to see if it's cooked through and I look for a beautiful golden colour to appear on top.

Remove from oven and allow to cool down before taking it out of the pan. We store ours in an airtight container in the fridge. I eat with avocado however Dave prefers butter.


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