Almond & Linseed Bread
Inspired by the infamous Almond & Chia Loaf by Tania Hubbard this bread makes the most of the beneficial fibre, health fats and antioxidants within flaxseeds. It is also of benefit to our bodies when we vary the nutrients we consume regularly. Not to mention it is quick and easy to prepare and above all else - Approved by the family too!
- 2 cups almonds
- 1/2 cup Linseeds
- 1 1/2 cups tapioca flour
- 1 teaspoon bi-carb (baking soda)
- 60ml apple cider vinegar
- 60ml water
- 8 large eggs
- 1/2 tsp salt
Preheat oven to 180C and prepare bread tin
Combine almonds, linseeds and mill to flour
Add in the remaining ingredients and combine well, until there are no lumps
Pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil
Bake for 45-50 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.
Remove bread from the oven and turn out onto a cooking rack