Breakfast bread for gut health - gluten free
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!
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.
Line a loaf tin with parchment or grease with coconut oil.
Put the almonds, coconut flour, ground flaxseed, sea salt and baking powder in a food processor and pulse until it's all combined.
Add the rest of the ingredients and pulse again until a smooth dough is formed.
Place the dough into the loaf tin and bake for around 40 minutes or until golden and cooked through.
Test to check whether it's cooked in the middle by piercing it with a skewer. The skewer should come out clean without any dough sticking to it when you pull it back out.
Leave the loaf to cool, then turn it out onto a wire tray.
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.
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.