I found this recipe on Linn Lowes’ blog. It’s pretty much the same – however I didn’t use flax seed and the second time I made it I used rice flour instead of almond flour. A delicious gluten free bread I must say. Linn has, besides a lot of yummy and healthy recipes, lots of good workout tips – you better check her out! She’s pretty amazing that girl.
And this bread, also amazing. Perfect on the breakfast table.
2 dl almond flour or rice flour
3 dl mixed seeds (for example pumpkin- and sunflower seeds)
3 tbs chia seeds
4 tbs melted coconut oil
4 tbs shredded coconut
2 tsp baking powder
A handful of chopped dates or apricots
A pinch of himalaya salt
(A tip; why not season the bread with cinnamon, cardamon or herbs…)
1. Preheat oven to 175 degrees celcius.
2. Mix all ingredients together until combined.
3. Grease a baking-tin with coconut oil before adding the mixture.
4. Bake in oven for approximately 20 minutes.