One of the main things that an AFF (anti-fungal foodie) avoids is bread. We see a loaf of bread, we know it's going to have wheat, or rye, or any number of other grains that are notorious for fungus. Not to mention sugar...AFF enemy #2.
However...I just baked a mighty fine loaf of bread with almond flour and a touch of agave nectar.
It's pretty AND it tastes good. Tom just had a second sample and gave his seal of approval. I think it's going to make great toast...or French toast! I think it could make good sandwich bread, but I'm going to need to be on the hunt for a different kind of loaf pan (deep and short). Darn the luck...have to start scanning the kitchen stores.
Every time I find a new recipe that works great, it opens up our foodie world exponentially. I know that lots of people won't take the time to look for ingredients, spend some extra time in the kitchen, or adapt to some lifestyle changes. And that is unfortunate. Ask anyone who has embraced the good habits of anti-fungal eating, and I'm safe in saying they feel better...much better.
If you're not already on the train, hop on board--it's a good ride!
And now here's the really good bread recipe...extremely easy and tasty. And, once again, THANKS to Elana's Pantry http://www.elanaspantry.com
Combine 2 1/2 c. almond flour, 1/2 t. sea salt, and 1/2 t. baking soda in a bowl. Whisk together 3 eggs, 1 T. agave nectar, and 1/2 t. apple cider vinegar. Combine the dry and wet ingredient. Put the mixture into a loaf pan. Bake in a 350 degree oven for around 50 minutes. The crust will be a medium-darker brown.
Enjoy!
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