AuthorVickiYields10 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

I love bread, but as a I avoid gluten, and am not overly fussed on gluten-free breads you can buy in the shops, I rarely eat it these days. So I was over the moon when I found this recipe. You must give it a go. Grain-free, gluten-free, lactose-free, sugar-free bread recipe.

This recipe was shared to me by my friend Jane Kirk.  She made some and brought it over for me to taste and left the recipe. Now that is what I call a good friend!!  It is light and delicious and takes less than 1 hour from preparation to the table in time to have with a salad, warming soup or just as a snack.

 As it is so tasty the family might gobble up the first loaf without leaving a crumb for you. So make two batches and freeze one for later use. 

Spread with chia seed jam, grass-fed butter or avocado or have on its own as it is tasty & moist enough.  The recipe is from Tania Hubbard's Gluten-Free, Grain-Free Cook Book.  I have made it with both pecans and almonds and I prefer the almonds as they make it quite crunchy. The photos are from the loaf made on almonds.  I used baking paper and I find the bottom sticks to the paper which means you lose a bit of the goodness on the paper when you slice it.  If you have a silicon loaf pan, try this and see if it works better. 

Ingredients

 1 cup pecans or almonds (or any other nut and seed combination)
 ¼ cup flaxseeds
  cup boiling water
 ½ cup arrowroot or tapioca flour
 1 tsp salt
 1 tsp bi carb soda (or baking soda - aluminium-free and low sodium)
 2 tbsp apple cider vinegar
 3 eggs (organic, free-range)
 2 tbsp olive oil

Directions

1

Preheat oven to 180 deg C

2

Soak flaxseeds in boiling water for 10 minutes

3

Combine nuts, arrowroot, salt, bicarb soda in food processor and blend until well combined and nuts are like bread crumbs.

4

Put dry mix in a bowl and add soaked flaxseeds, apple cider vinegar, eggs and olive oil.

5

Combine until there are no lumps then pour into lined or oiled loaf style baking tin.

6

Bake for 30-35 minutes until bread is firm and bounces back when pressed.

7

Looks just like bread and tastes better!

Ingredients

 1 cup pecans or almonds (or any other nut and seed combination)
 ¼ cup flaxseeds
  cup boiling water
 ½ cup arrowroot or tapioca flour
 1 tsp salt
 1 tsp bi carb soda (or baking soda - aluminium-free and low sodium)
 2 tbsp apple cider vinegar
 3 eggs (organic, free-range)
 2 tbsp olive oil

Directions

1

Preheat oven to 180 deg C

2

Soak flaxseeds in boiling water for 10 minutes

3

Combine nuts, arrowroot, salt, bicarb soda in food processor and blend until well combined and nuts are like bread crumbs.

4

Put dry mix in a bowl and add soaked flaxseeds, apple cider vinegar, eggs and olive oil.

5

Combine until there are no lumps then pour into lined or oiled loaf style baking tin.

6

Bake for 30-35 minutes until bread is firm and bounces back when pressed.

7

Looks just like bread and tastes better!

Flaxseed and Nut Bread

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