Don’t Miss Out!
I’m a huge believer in never feeling like you’re missing out, especially when it comes to food and food intolerances.
It’s simply a matter of finding a way to enjoy similar foods in a healthful way for your individual biochemistry. Foods that your body thrives on!
Let’s take bread for example. So many people are showing intolerances to wheat and gluten these days – two things found in many common foods that add bulk to your meals.
Below is a fantastic recipe from Tania Hubbard of Gluten Free Grain Free Co. for a small, nutritious, dense bread loaf that is truly a living food!
The best bit? It’s free from: gluten , grain, dairy, sugar and yeast!
Hallelujah!
My favourite aspect and use of this bread is turning it into a focaccia with fresh herbs, spices, tomatoes, parmesan and garlic like this….. you can’t tell the difference!
To make it into a focaccia simply pour the ingredients into a rectangular dish approximately 20cm x 26cm lined with baking paper.
bread loaf
free from: gluten , grain, dairy, sugar, yeast
The original bread loaf recipe by Tania Hubbard, Gluten Free Grain Free Co.
Ingredients
1 cup almond meal
2 tbsp chia seeds
30 mls water
¾ cup arrowroot* (sifted)
1 tsp bicarb/baking soda (sifted)
2 tbsp apple cider vinegar
3 eggs
good pinch salt
* You may substitute arrowroot for tapioca if you like.
Method
Preheat oven to 175C
Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water
Sift arrowroot and bicarb (baking soda) into bowl
Add almond meal and salt and mix well
Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
Add eggs, soaked chia seeds and apple cider vinegar
Combine everything well until there are no lumps (about 1 minute of whisking)
Don’t be tempted to add any liquid – the mix is meant to be thick
Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. I used a spring form cake tin.
Bake for 25 minutes until the bread is firm 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 cooling rack
Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).
Enjoy making it your own!
Viki xo
About Viki
Viki Thondley is a Holistic Counsellor, Wellness Coach, Meditation Teacher, Stress Therapist, and Eating Disorder and Wellbeing Specialist. Recovered from bulimia nervosa and the many years of hormonal imbalances, food challenges and self-sabotaging behaviours’, Viki now provides holistic personalised programs and retreats to inspire self-love, healing, body confidence and wellbeing. Viki’s passion is to help you balance your mindset, body and life to become happy, healthy, confident and free!
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