Breakfast Bread

Breakfast Bread

Transitioning to gluten-free principles doesn’t mean you need to cut out bread. Breakfast Bread is versatile, freezes well, and is gluten-free, and it’s packed with whole-grain goodness with our favorite Toast Toppers for the perfect start to your day.

Serves: 4 Yield: 8 to 10 slices Preparation Time: 10 minutes Cook Time: 40 minutes

Ingredients

• 2 1/2 cups almond meal
• 2/3 cup tapioca starch or arrowroot flour
• 2 tablespoons flax meal
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• 1 pinch unrefined sea salt
• 3 organic free-range eggs
• 1/4 cup coconut milk
• 1 tablespoon pure maple syrup
• 1/4 cup coconut oil
• 1 teaspoon apple cider vinegar

Preparation

• Preheat the oven to 350°F (180°C) and line a loaf tin with parchment paper.

• Combine the almond meal, tapioca starch, flax meal, chia seeds, baking powder, and salt in one bowl. Whisk together in another.

• Combine the wet and dry ingredients and pour into the loaf tin.

• Bake for 30 to 40 minutes or until golden brown on top and cooked through. Place a loaf tin in the center of the oven ready.