This recipe contains EGGS. Make sure you have been cleared to introduce eggs before trying this recipe.
*I had to make a couple of changes to adapt to the elimination diet that was specific to our needs. Above is the link to the original recipe. I will type it out with the adjustments I made.
1 cup - Almond Flour
3/4 cup - Arrowroot Starch/Flour
1/2 cup - Chia seeds (ground) *to get this, measure 1/4 cup whole seeds and ground it to get approx 1/2 cup.
1/3 cup - Coconut Oil - Solid, not melted
4 medium - Egg whites
1/4 cup - water - room temperature
2 Tbls - Maple Syrup
1 tsp - Apple Cider Vinegar
1/2 tsp - sea salt
2 tsp - baking powder
Instructions:
Preheat oven to 350°F. Line a standard bread pan with parchment paper. Or use the silicone muffin molds for english muffins.
In a blender or food processor, combine all of the ingredients for the bread.
Pour the batter into the loaf pan, divide it into the muffin pan.
Bake the loaf for 35 minutes.
Bake the english muffins for 20 minutes
Serve and enjoy!
This is the best bread recipe I have come across. Thank you to "Paleo & Gluten Free Eats" for such a delicious recipe.
The first time we made this recipe, everyone thought we spread butter on it, but we did not. There is something about it that tastes buttery. Its delicious!
Substitutions:
*The original recipe called for flax seeds, but my mom has an intolerance for them so I substituted chia seeds.
*The other substitution I made was egg whites. The original recipe uses whole eggs, but egg yolks are another intolerance for my mom, so we only used the egg whites.
I was able to get 4 muffins out of this batch. This is a 4 inch silicone mold from Amazon.
This was toasted and spread with blueberry chia jam. Delicious!
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