It can be an overwhelming thing to not be able to eat every day foods; foods that most people buy in the local supermarket and eat without a second thought.
Bread is one of those foods. Whether you like it toasted and topped with nut butter for breakfast, smothered in avocado for lunch or filled with cheese and grilled, bread is a staple in the average person’s diet.
However, IBS and food intolerances have left me with this frustrating conundrum:
‘I LOVE THE BREAD BUT THE BREAD DOESN’T LOVE ME’.
Every weekend my family buy a fresh loaf of bread and every weekend I look at that bread longing to have a piece of that doughy, pillowy goodness BUT …unless I wish to bloat and be in pain, I can’t.
Or can I? I don’t mean to toot my own horn but I think I have created an easy, extremely versatile bread* that is
- Dairy free
- Gluten free
- Low FODMAP
- Light & fluffy
*Just to warn you, this is not like an ordinary bread. Since there is no gluten the bread does not need to be left to rise nor does it need to be kneaded. It is also wetter and more of a spoonable mix rather than a traditional soft dough.
In fact, all you have to shove everything a blender and bake. Told ya it was easy!
Makes 1 small loaf
½ cup ground almonds
¼ cup buckwheat flour
1 tbsp psyllium husk powder
1 ½ tbsp ground flax seeds
1 tsp baking soda
¼ tsp pink salt
1 ½ tbsp coconut oil
1 tsp maple syrup
½ tbsp raw apple cider vinegar
- Seeds for topping (I used pumpkin and sesame)
- Herbs: try rosemary, turmeric & black pepper, cumin & turmeric or Italian herbs
- Veggies: blend in spinach/carrot or chop up bell pepper/tomato etc
- Fruit n’ Nut: add dried fruit like currants or cranberries and nuts like pecans or walnut, perfect for Christmas
- Preheat your oven to 18°C line and grease/line a baking tin
- Add all the ingredients to a blender and blend until smooth
- Spoon into your prepared tin
- Sprinkle the seeds over the top of the dough (optional)
- Bake for 20-25 mins until lightly brown and cooked through
Love you dough much x 😘🍞