Bread, Breakfast
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Nutty gluten free bread

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.

Ingredients:

4 eggs

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…)

Instructions:

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.

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