Today's tip is all about your daily bread. Yeasty bread can wreak havoc with a sensitive digestive tract. If you don't want to give up your bread altogether, try sourdough or a even a grain-free alternative such as the Almond / Walnut & Chia bread recipe below. Almond and/or Walnut & Chia Bread
1 cup of almonds (preferably activated) – if you don’t like almonds, use walnuts instead 1 cup of walnuts (preferably activated) 4 tablespoons of chia seeds (black or white or a mix) 5 tablespoons of filtered water 1 ½ cups or arrowroot or besan or quinoa flour (or a combination if you prefer) 1 teaspoon of bi-carb soda 2 pinches of salt (I use Celtic salt) 4 organic eggs 2 tablespoons of apple cider vinegar, with the mother Instructions: 1) Preheat your oven to 175 degrees Celsius, using the Gentle Bake setting if your oven has one. Line a bread tin with non-toxic baking paper; 2) Add the chia seeds to the water, mix well and set aside; 3) Process the almonds/walnuts to make nut meal (Thermomix instructions: speed 7 for 15-20 seconds); 4) Sift the flour and bi-carb into the nut meal mix. Add salt and combine (Thermomix instructions: speed 5 for 15 seconds); 5) Add eggs, vinegar and chia/water mix and combine (Thermomix instructions: mix on reverse speed for 20-30 seconds); 6) Pour batter into the bread tin; 7) Bake for 40-50 minutes until firm to the touch.
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27 POEMS FOR LIVING LOVING AND HEALING EBOOK & AUDIOFABULOUS FERMENTATION COMPLETE HOME COURSEArchives
September 2019
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