Happy Friday! I keep cooking faster than I can post – I have a back log of recipes and treats that I need to share with you but have a stack of recipes on my desk to write up…I know, I need to get on top of things!
To start, I made this easy bread a few weeks ago – no gums, yeast or others funky fillers required, just a simple recipe for a mini flax loaf that is grain-free, yeast-free and gluten free – and still delicious 🙂 If you are in the mood for a slice of bread but don’t want to make an gigantic loaf, here’s a quick and easy recipe you can whip up to have alongside your lunch or dinner.
I adapted the recipe from Shirley’s Kiva’s Flax Bread over at Gluten Free Easily – add your own twist by incorporating your favorite spices or herbs in the mix to make a sweet or savory loaf – adding a touch or honey, ground cinnamon and a tablespoon of raisins and you have a high fiber version of cinnamon-raisin bread 🙂 Toss some shredded cheese and garlic powder into the mixture and you have a cheesy-garlic bread. I added italian seasoning to mine and served it with my turkey meatballs and tomato sauce, delish!
If you want to make a larger batch, you can double (use small loaf pan) or triple (use regular size loaf pan) the recipe.
Grain-Free, Yeast-Free Mini Flax Loaf (adapted from Gluten Free Easily)
1/3 cup + 2 tsp golden flax seed meal (I grind my whole flaxseeds in my Magic Bullet)
2 Tbsp almond meal (pecan meal or hazelnut meal work too)
3/4 tsp grain-free baking powder
salt to taste + fresh herbs (I used 1/2 tsp italian seasoning)
1 1/2 to 2 tsp olive oil, coconut oil or butter
1 egg, lightly beaten
2 tsp water
1/4 tsp apple cider vinegar, optional
1. Preheat oven to 350 F. Lightly grease a 6 inch baking dish, large ramekin or small crock with oil or butter or line with parchment paper.
2. In a mixing bowl, whisk dry ingredients together.
3. In a small bowl, combine wet ingredients and whisk until incorporated. Add to dry ingredients and stir until just moistened.
4. Spread batter into prepared baking dish and cook for 20-25 minutes until knife or toothpick inserted in the middle comes out clean. Eat plain, top with your favorite spread/nut butter or fill with sandwich fixins’ and enjoy!
Recipe Notes: You can serve warm or at room temperature.