Recipe of the Week: Rustic Almond Flour Loaf

Being stuck at home with nothing else to do except write, create videos, and cook has led to long creative hours. Today, I played with an oldie but goodie recipe, my Rustic Almond Flour Loaf. I played with it because my husband and I are on the fence with eggs. They are a terrific source of protein, but sometimes they don’t sit well with either of us. So, I wanted to see if I could still make some of my normal recipes using alternative ingredients.

Turns out, it’s still delicious. I mean, D-E-L-I-C-I-O-U-S. This gluten-free, dairy-free, sugar-free, and low sodium bread is great for a snack, or with any meal. And now, with the substitution of ground flax seed for eggs, it is also vegan.

Watch the video on YouTube here: Rustic Almond Flour Loaf

The original recipe is in my ZooFit Safari. Try the modified version yourself

Rustic Almond Flour Loaf

6 servings- 340 calories, 14g protein, 19g fat, 16g carbs

Ingredients

  • ½ cup ground flax seeds
  • ¼ cup chia seeds
  • 3/4 cup almond milk
  • 2 Tbsp apple cider vinegar, divided
  • 1 tsp baking powder
  • 2 cups almond flour 
  • ½ cup black olives, chopped
  • 1/3 cup sun-dried tomatoes, soaked in olive oil and water
  • 2 Tbsp rosemary

Directions

  1. In a small mixing bowl, combine flax seed and chia seed, almond milk,  and 1 Tbsp vinegar. Mix until smooth. Let stand for 5 minutes
  2. In a large mixing bowl, combine flour, baking powder, and remaining apple cider vinegar. Mix well. Stir in olives, tomatoes and rosemary. Add chia/flax mixture to almond meal and mix well to form stiff dough that is shaped like a ball.
  3. Turn dough onto parchment lined baking sheet and form into an oblong loaf. Using a serrated knife, cut two or three diagonal slits in top of loaf.
  4. Set oven to 350 degrees. Bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean. Cut into smaller loafs to cook faster. Turn off oven and let passively bake for 5-10 minutes
  5. Remove from the oven, let finish cooling down before slicing and serving.

So, I’m getting more proficient at making videos, but I’m forgetting to take photos of the food before I release the food hound on my creations. Baby steps. But it’s a pretty bread, great for (not) sharing, and letting you eat clean and live green, even with a tiny kitchen.

 

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