I found this recipe whilst I was in a waiting room, in a clean eating book called, ‘A good food day’. I liked it as it is a gluten free bread made of minimally processed whole foods, in contrast to the store-bought gluten free breads that tend to have refined starches and chemical additives. The ground almonds also gives the bread a slightly sweet taste making it good for sweet or savoury toppings.
I made some elderberry jam to go with the bread. Elderberry jam is great for the cold and flu season as it is extremely high in antioxidants and anti-inflammatories. Elderberries are said to be the number one antiviral herb on the planet, with the flavonoids and antioxidants deactivating viruses. They are known for their high vitamin C and polyphenols. You can use the jam on toast, in your porridge or with a plate of cheese.
I used basil seeds in this recipe instead of pectin as a thickener. Basil seeds have calcium, magnesium and iron. They are packed with fibre, support your gut health and are a good source of omega 3. I tablespoon has 2g of protein.
Ingredients
Serving: 1 large loaf
- 1.5 cups almond flour
- 3 tbsp. coconut flour
- ¼ cup ground flaxseed
- Pinch of sea salt
- 1.5 tsp. baking soda
- 5 large eggs
- ¼ cup EVOO
- 3 tbsp. honey
- 1 tbsp. apple cider vinegar
Method
- Preheat the oven to 350F and lightly coat a 9×5-inch non-stick loaf pan
- In a food processor, combine the flours, ground flaxseed, salt and baking soda. Pulse till the ingredients comes together. Add the eggs, olive oil, honey and vinegar and pulse to combine
- Pour the batter into the loaf pan and bake for 40 minutes or until the top is golden brown and a toothpick comes out clean.
- Let cool in the pan.
Serving: 4-6 small jars of jam
- 2 cups of elderberries (fresh) (if using dried, rehydrate with 8 cups of water overnight)
- 4 tbsp. basil seeds
- ½ cup blueberries
- 1 tbsp. vanilla essence
- ½ lemon
- 2-4 tbsp. honey
Method
- Place the berries in a large pot and bring to the boil. Lower the heat to a simmer for 20 minutes, stirring often.
- Add blueberries and basil seeds. Stir for 1 minute.
- Mix well and add lemon juice.
- Remove from the heat and let cool before adding honey.
- Let cool and then place in the fridge to set up
*If using dried berries, simmer in the water you used to rehydrate them until most of the water has evaporated
