Gluten-free, almost paleo, bread

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When I say ‘almost paleo’ it is because I am not certain that all the aromatics I put in comply with the paleo rules. And ‘sweetish’ because I have not added a sweetener such as honey, but most people probably want to do that.

  • 160 g almond flour
  • 300 g mixed seeds (sesame, pumpkin, ……) and coarsely chopped nuts
  • 2 tblsp baking powder
  • 2 tblsp cocoa nibs
  • 3 tblsp chia seeds, ground
  • 2 tsp cinnamon (real, not cassia)
  • 1 tsp ground cloves
  • 1 dl (100 g) almond or cashew nut butter (at a pinch, use peanut butter, which gives a slightly different flavour, but is definitely not paleo)
  • 100 g berries/coarsely chopped dried fruit (here: frozen blueberries and goji berries). Dates, apricots, grated lemon zest, could also be used
  • Fresh ginger, grated
  • Sprigs of fresh thyme and rosemary, chopped
  • Chili, in any way, shape or form, to taste
  • 4 eggs and two egg whites
  • 2 tblsp coconut oil, softened

Combine the dry ingredients in one bowl and the ‘wet’ ingredients in another.

Whisk together the eggs in a large bowl and add all the other ingredients plus 1 to 2 dl water. The ‘dough’ should have the texture of porridge and be relatively easy to mix.

Place in a greased baking tin and bake at 170 degrees for 50 minutes

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