“A flourless bread with a lovely crumb that won't leave you feeling bloated or guilty. I like topping the batter with pumpkin seeds, but you can experiment with any nut, seed, fruit, or streusel combination you like. Enjoy with your sandwich, topped with guacamole or hummus, or by itself! This makes enough tor one small loaf pan and a tray of mini muffins. Adapted from The Londoner.”
READY IN:
30mins
SERVES:
6
YIELD:
1 mini loaf pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Spray a >small< loaf pan with cooking spray.
  3. In a small bowl, beat eggs, water, and coconut milk. Set aside for now.
  4. In another bowl, mix dry ingredients (flax seed meal, almond meal, baking powder, salt, and sugar).
  5. Add dry ingredients to wet ingredients. If you want to add any mix ins (nuts, fruit, coconut, etc.), now's the time!
  6. Pour mixture into prepared loaf pan and bake at 400 degrees for 20 minutes.
  7. Once cool enough to handle, remove bread loaf from pan and allow to cool on a cooling rack. Enjoy!

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