I'm standing knee deep in boxes.
The removalists have gone. The renovations are complete. Sleep is slowly returning.
Ahhh....the pure joy of unpacking your personal possessions after they have spent time in storage.
Just as joyful as slicing into this lovely gluten-free bread. It slices like a dream.....
Gluten-Free "Everyday" Bread
(original recipe from The Whole Pantry by Belle Gibson)
200g almond meal | 65g arrowroot | 2 tbs ground flaxseed | 1 tbs chia seeds | 1 1/2 tsp bicarbonate soda | 3 organic eggs | 1/4 cup macadamia oil (I used olive oil) | 2 tsp rice malt syrup | 1 tsp apple cider vinegar | 1/4 cup milk
- Preheat oven to 180C and line a loaf tin with baking paper. Place the almond meal, flaxseed, chia and bicarbonate soda in a large bowl and combine.
- In a separate bowl, whisk together the remaining ingredients and add to the dry ingredients to combine.
- Spoon into lined tin and bake 30-40 mins until inserted skewer comes out clean and the bread is golden on top. Cool on wire rack for 5 mins and then remove from tin to cool completely.
- This bread also freezes well, just cut into slices and wrap individually prior to freezing.