Gluten-Free Breakfast Bread
Before you start thinking, “Oh, no, not another gluten-free, tasteless-as-paste dry bread!” I want to tell you that you wouldn’t even know it was gluten-free by taste alone. This easy breakfast (or anytime snack!) bread is so moist and flavorful it will shock your taste buds! Not to mention the fact that it’s good for your body with a full 6.4 grams of protein per 36 gram slice and all the power of flaxseed.
Ingredients
- 1 cup flaxseed meal
- 1/2 cup ground almonds or almond meal
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 3 tbsp water
- Saigon cinnamon (to taste; I use approximately one-two teaspoons depending on my mood)
- Ground nutmeg (also to taste; I use roughly one-half to one full teaspoon)
- 1/2 cup Raisins
- The zest of one orange
Method
- Preheat oven to 204°C (400ºF). Spray a medium loaf pan (I prefer a pie pan. I find the slices easy to handle on the move and it makes me feel like I’m “cheating” with a coffee cake!)
- Beat the eggs and water in a small bowl.
- Combine the dry ingredients in a separate bowl. Add the wet ingredients and mix thoroughly.
- Pour the batter into your pan and back for 20-25 minutes. It’s done when firm to the touch.
