My first attempt at creating a grain-free, sugar-free, delicious bread to replace our sunflower sourdough. Success! It’s flavourful, moist, pretty dense, soaks up Shakshouka and egg yolk quite nicely. My bread man loved it and it whipped up in a pinch. I think we’re on to something.
Bread is symbolic. Boy I used to love it when every sun we would go to church and someone would bake a fresh loaf for the communion. It would smell so lovely, we didn’t have fresh bread at home so that smell distinctly reminds me of church. I also loved the way it tasted, when we had grape juice around I would dip my bread in it. Being a little girl I didn’t quite grasp the symbolism of Christ’s body being the bread.
I can’t say this bread smelled at all similar but it did infuse the house with a welcoming scent of toasted nuts and herbs. And it does offer the same comfort of any bread, just a lot more nourishing. I think the variations with this are pretty endless, it’s a good base for any preferred additions. The tahini lends a nice richness and rosemary that longed for aroma.
Here’s the recipe
- ¾ cup almond flour
- ¾ cup flax meal
- 2 Tbs tapioca flour
- 1 Tbs nutritional yeast
- 2 Tbs sesame seeds
- 1½ tsp baking soda
- ½ tsp salt
- ½ Tbs fresh rosemary or 1 tsp dried
- 4 eggs
- ¼ cup coconut oil
- ¼ cup tahini
- Preheat oven to 350. Grease a loaf pan with coconut oil or line with parchment paper.
- In a large bowl mix together all dry ingredients.
- In a sauce pan melt coconut oil and tahini together, mix with eggs.
- Add this wet mix to your dry mixture and fully incorporate.
- Pour batter into loaf pan evenly and bake for 40 minutes or until a toothpick comes out clean.