Almond Seed Bread

Method

In a glass/cup, mix 2 tbsp water with 1 tbsp ground flaxseed (aka. linseed) and set to the side

Preheat oven to 180c

Put all dry ingredients and your herbs/added flavours e.g. olives in a large mixing bowl, Mix together so all ingredients are well combined.

Add the water + flaxseed mix (this should have 'thickened') and the olive oil to the dry mix and stir.

You can now add almond milk, water or more olive oil SLOWLY a bit at a time, to slowly make a dough.

The consistency should be thick and sticky, not so sticky or runny that you can't form a ball, but wet enough that the mixture doesn't crumble.

Top Tip

If you accidentally add too much liquid and it's too wet, you can add some extra ground almonds.

In a bread tin

Oil it with a spray olive oil and add the mixture, pushing it down so it's even and reaches the corners.

Place in over for 35-45 minutes.

Once out of the over WAIT. Don't be tempted to try straight away as it will crumble.

Tag me on Instagram if you make it!

ROSEMARY, OLIVE & SUNDRIED TOMATO

Using the above method but with simple adjustments...

250g ground almond flour

handful of sundried tomatoes (in oil/water) chopped

handful of sliced green or black olives

50g pumpkin seed

50g sunflower seed

1 large tsp thyme

Stalk of fresh rosemary

1 tsp salt & pepper

1 tbsp flaxseed

3 tsp sun-dried tomato oil or olive oil

Water - 1tbsp for the flaxseed, then enough to make the dough*

Note: I used lemon juice in my first attempt and it didn't taste quite right. i would therefore make this again without the lemon but you could add lemon juice or balsamic vinegar to your mix instead of water.

Almond Seed Grain Free 'Bread'

Sundried Tomato, Olive & Rosemary

Ingredients - regular

Have on it's own, with avocado...

Or topped with eggs & cheese

Method

Top Tip

In a bread tin

ROSEMARY, OLIVE & SUNDRIED TOMATO