Prep time
10 mins
Total time
45 mins
Serves
8 people
Level
Easy
About the recipe
Tired of failing with those yeast-risen gluten-free bread recipes? Here’s your answer! This super simple, no wait, no yeast, almond gluten-free bread is a healthy delish with chia seeds, honey, and all the basics to make this a bread you can make to satisfying any sweet or savory spread!
Ingredients
Bowl 1
● 2 cups (2oo g) almond or hazelnut flour
● 1 tsp baking soda
● 1/8 cup (40 g) chia or flax seeds
● ½ tsp salt
Bowl 2
• 4 eggs (used in step 3)
• 1 tbsp honey or sugar
• 1 tbsp apple cider vinegar
• 1/3 cup of melted coconut oil, ghee, or preferred oil.
Extras
- For a sweeter cake: 2 tbsp sugar
- For salty sweet: ½ tbsp salt, 1 tsp thyme
Decoration: chopped almonds
Preparation
1. Preheat the oven to 350 °F (180 °C).
2. Mix the ingredients of Bowl 1 together. For a salty cake or sweeter cake add the necessary ingredients in the “Extras” section.
3. In a separate bowl beat the eggs until they are very foamy.
4. Add the remaining Bowl 2 ingredients with the eggs and beat.
5. Slowly add Bowl 1 to Bowl 2 while continuing to mix.
6. Butter and flour or using parchment paper, to line a bread pan.
7. Put the batter in the bread pan.
8. Sprinkle with chopped or sliced almonds on the top of the bread.
9. Cover the bread with parchment paper, and cook for 35 minutes or until a knife comes out clean from the center.
10. Wait until the bread completely cools (at least an hour) before removing it from the pan and cutting it.
11. This bread refrigerates well for 4-5 days or it can be stored in the freezer for up to 3 months.
