No Grain Bread
Sometimes a gluten-free and grain-free diet is used to help heal the G.I. tract. Removing gluten and other grains can allow the immune system to calm down and decrease inflammation in the gut. It really is a whole foods type meal plan, which is full of yummy food choices. But what do you do when you want some bread? This recipe offers a bread that fits this no grain criteria. It is best when sliced and toasted and it becomes a perfect addition to any breakfast dish. I have tried it with both cashew butter and almond butter, and it works well with either nut-butter.
NO GRAIN BREAD
Ingredients:
5 large room temperature eggs
1 tsp vanilla
1 cup cashew butter or almond butter
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
1 Tbsp apple cider vinegar
Instructions:
Preheat oven at 350*
Grease or oil a 9 x 5 inch loaf pan
Using a food processor or a mixer whip the eggs together, then add in vanilla and the nut-butter of your choice; mix thoroughly
Mix together the cinnamon, nutmeg, baking soda, and salt in a small bowl.
Dump spice mix all at once into egg mixture.
Mix well.
Add the apple cider vinegar and mix again.
Immediately pour mix into loaf pan
Place in middle rack of preheated oven
Bake 50 minutes
Cool for 2 hours before removing from pan
Remove from pan and slice 1/2 inch thick slice;
Only slice the amount you need: up to 16 slices
Toast for best results
Wrap bread with paper towel, put in zip lock and place refrigerator; store up to 1 week.
Recipe adapted by Renee Matthews, MS RDN CLT from Elanaspantry .com
www.ReneeNutrition.com
