Ah, Sunday mornings...I do love them. Time to meditate, write for the spiritual blog, take life at a slower pace...try new bread recipes from the Gluten-Free Almond Flour cookbook by Elana Amsterdam. These breads are almost a feat of magic--trust me, I use that term sparingly. The ingredients don't begin to sound as though they could produce the end result...but they do and deliciously.
We like brunch on Sundays, so I decided to bake some bread so we could have French toast along with our bacon and eggs. I used Elana's "scrumptious sandwich bread" recipe which is remarkably easy and pretty darn fast for a loaf of fresh-baked bread. All you do is combine 3/4 c. of almond butter (at room temperature--since I keep it in the fridge, I just popped my metal measuring cup of the butter into the oven for just a couple of minutes to warm it up) with 4 eggs. Use a hand mixer and get it well blended. Then add a dry mixture of 1/4 c. of almond flour, 1/4 arrowroot powder, 1/2 t. sea salt, 1/2 t. baking soda, and 1 T. ground flax meal (I used golden since that was what I had). Combine all these with the wet mixture and then put into a loaf pan. (She suggests a 7x3 inch pan, but since I don't have one, I used a regular pan and it worked fine. Put the mixture into a 350 degree oven for 40-45 minutes. The end result is some pretty amazing (and pretty) bread.
And the French toast? Tre manifique!
Give it a try...and happy anti-fungal Sunday :)).
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