The richness of golden flax and pecans work a real treat in this gluten-free, grain-free, yeast-free, sugar-free bread. Simple to make, affordable, freezable and beautiful. This is the best gluten-free-bread recipe (next to my Chia & Almond Meal Bread)
Golden Flax & Nut Bread
I love the richness of the pecans and flax seeds. They impart a beautiful nutty flavour to the bread.
- 1 cup pecans or almonds
- 1/4 cup golden flax seeds
- 1/3 cup boiling water
- 1/2 cup arrowroot (sifted)
- 1 teaspoon salt
- 1 teaspoon bicarb soda (baking soda)
- 2 tablespoons apple cider vinegar
- 3 Medium eggs
- 2 tablespoons olive oil
||Preheat oven to 180C |
||Soak flax seeds in 1/3 cup of boiling water for 10 minutes |
||Combine nuts, arrowroot, salt, bicarb soda (baking soda) in a food processor and blend until everything is well combined and nuts are like bread crumbs |
||Put dry mix in a bowl and add soaked flax seeds, apple cider vinegar, eggs and olive oil |
||Combine everything well until there are no lumps |
||Pour mix into a baking tin lined with non stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil |
||Bake for 30-35 minutes until the bread is firm to the touch and bounces back when lightly pressed |
||Remove bread from the oven and turn out onto a cooling rack |
This bread can be stored in the fridge wrapped in cling wrap for 4-5 days.
You can make this mix into little savoury cakes or scones by using cupcake papers (supported by a cupcake/muffin baking tray) and bake in the oven for 20-25 minutes or until they spring back when lightly pressed in the middle.
You can also make this recipe into little hamburger rolls - I use large muffin papers and muffin moulds. Put the mix into the papers, spread the mix evenly, and without any fuss you have freshly baked hamburger buns mmmmm...life is good.