When we think of bread, we usually think white-flour, water, yeast, and salt. Now if we were to take all those things away and create a moist, nutrient dense, high protein, low allergenic, sandwich friendly bread, well, we might just have a solution to all those ADD-type behaviour disorders that are equally prevalent in both elementary schools and offices.
We all like bread. It is a filler, it is a serving vehicle for all the good things we put on it, it is easy to grab, easy to eat, and easy to transport. There was a guy I went to high school with who regularly brought an entire loaf of spongy sliced Wonderbread to school for lunch.
Really good bread, however, is not meant to stick to the roof of your mouth or essentially dissolve without having to chew it. Really good bread should be full of good, whole ingredients.
My Breadless Bread is just that. It is grain-free and yeast-free so great for those on restricted carbohydrate diets due to Diabetes (type one and two), those with grain intolerance, candidiasis or dysbiosis, IBS and IBD. The yogurt content also provides some of the good bacteria we could all use. This bread is as moist, delicious and as spongey as wholesome, healthy, seed packed bread can be. My recipe was inspired by this one for Almond Bread. Rumour has it, this bread also makes great French toast, though I’ve been enjoying it with salad or topped with a couple poached eggs.
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Keywords: bake food processor bread gluten-free low-sodium vegetarian almond whole food
Ingredients (1 loaf)
- 2 1/2 cups whole raw almonds
- 1/4 cup arrowroot starch
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup yogurt (sheep or goat recommended)
- 2 Tbsp olive oil
- 1 Tbs coconut syrup(can also use honey, or maple syrup- optional)
- 1/ 4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 2 TBS sesame seeds (sprinkled on top)
- 1 Tsp rock salt (sprinkled on top)
Preheat the oven to 325.
Grease and dust a loaf pan (I used coconut oil and rice flour).
Grind almonds in a food processor or coffee grinder until in a fine meal.
Sift together starch, baking powder, baking soda and salt. Mix in with almond meal, and additional seeds.
In a separate bowl, mix together the wet ingredients – eggs, yogurt, oil, coconut syrup.
Mix wet and dry together until there are no lumps, but don’t over-mix.
Pour into the pan and smooth the top.
Sprinkle with sesame seeds and rock salt.
Bake for about 45-50 minutes – it will be ready when a toothpick inserted in the center comes out clean and feel firm when you press down.
Allow bread to sit for about 5 minutes before removing it to a cooling rack.
Best stored wrapped in the fridge.