This is a recipe from Michael Mosley's 'The Clever Guts Diet'. The recipes are all designed to boost, nurture and repopulate the microbiome with healthy bacteria.
There is growing evidence that eating to support the gut can help lead to fewer food cravings, weight loss, and reduced symptoms relating to IBS such as bloating, wind and stomach pains.
A healthy microbiome can also help improve mood, clear up skin problems, reduce inflammation, balance hormones and increase immunity.
This breakfast bread was one of the first recipes I tried from the collection and it was a big success. The one change I would make is to use less egg than the recipe states. This is because we found it a bit too eggy in taste. However, as it's a breakfast bread, this may be what the intention was!
Makes a 900g loaf (10-12 slices)
Prep time: 10 minutes
Cooking Time: 40 minutes
200g ground almonds
2 tablespoons coconut flour
40g ground flaxseed
1 tsp sea salt
1.5 tsp baking powder
5 eggs, beaten
30g coconut oil, plus extra for greasing
1 tbsp maple syrup
1 tbsp raw apple cider vinegar
Preheat the oven to 180c / fan 160c / gas 4.
Slice the whole loaf up. The thinner the slices, the fewer calories per slice.
Serve warm spread with nut butter.
You can store the sliced loaf in a freezer bag and freeze, taking slices as and when you need them.
It's delicious toasted and topped with a soft poached egg and some grilled tomatoes.