Gluten-Free Nutty Bread

By jennKI

This hearty, nutty gluten-free bread is delicious anytime of day.

Toast it for breakfast and serve with a side of scrambled eggs. Works great along with a big salad at lunch. Or, for a quick and easy dinner, it makes a great sandwich with organic turkey, avocado, romaine, tomatoes and dijon.

I think this bread would also be delectable as an after dinner treat with a smear of dairy-free butter (I'm very into this Earth Balance's Vegan Buttery Spread of late) and a dab of jam or honey. If you're looking for the Earth Balance, I purchase mine at Vitamin Cottage or Whole Foods.

Ingredients

• 1 ½ cups blanched almond flour
• ¾ cup arrowroot powder
• ¼ cup flax seed meal
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 eggs
• 1 teaspoon agave nectar
• 1 teaspoon apple cider vinegar
• ¼ cup walnuts, coarsely chopped
• ¼ cup hazelnuts, coarsely chopped
• ½ cup pistachios, coarsely chopped
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup sesame seeds

Details

Servings 1
Adapted from elanaspantry.com

Preparation

Step 1

1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda

2. In a larger bowl, blend eggs 3-5 minutes until frothy

3. Stir agave and vinegar into eggs

4. Mix dry ingredients into wet, then add nuts and seeds

5. Pour batter into a well greased 7.5" x 3.5" loaf pan

6. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean

7. Cool and serve

*Note:* I've received several questions about how to store this bread. After baking, I let it sit on the counter overnight to cool, then wrap it in a paper towel, put it into a zip lock plastic bag and refrigerate. Stored this way it keeps for at least a week.