Gluten-Free Almond Flour Bread with Easy Chia Seed Jam
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If you've been looking to cut down on highly processed breads and starches, then you will love this episode. Elizabeth shows you how easy it is to whip up a delicious gluten-free, high protein, almond flour bread, and then shows you the secret trick to making a healthy and easy stove-top jam that's low in sugar but high in flavor.
ALMOND FLOUR BREAD
Makes: 10 slices of bread
Ingredients
(use organic ingredients where possible)
- 2¼ cups blanched almond flour
- ¼ cup ground flaxseed
- ½ tsp baking soda
- ½ tsp fine texture sea salt (such as Real Salt)
- 5 eggs
- ½ tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
Directions
- Preheat the oven to 350°F (177°C).
- In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses.
- Add the wet ingredients and mix until well combined, about 30 seconds. Scrape down the edges.
- Pour dough (will be like a very thick batter) into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let cool in the pan for 30 minutes before serving.
EASY CHIA SEED JAM
Makes: about 10 ounces
Ingredients
(use organic ingredients where possible)
- 2 cups frozen mixed berries
- 1 tsp fresh lemon juice
- 2 tbsp raw honey (more or less to taste)
- 2 tbsp chia seeds
Directions
- Place the fruit, lemon juice, and honey in a small saucepan over medium-high heat. Simmer 15 minutes until it bubbles and breaks down.
- Remove from the heat and stir in the chia seeds until well combined, then let it sit at least 15 minutes to allow the chia seeds to gelatinize.
- It will keep in an airtight glass container in the refrigerator up to 10 days.
Avec:
Elizabeth Rider
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