Gluten free bread
In this gluten free bread you won't find any wheat, additives or yeast. And best of all: it's made by using a (silicon) cake pan!
Ingredients
- 300 g buckwheat flour
- 4 eggs
- 100 g almond flour
- 75 g chia seeds
- 2 apples
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 75 g pumpkin seeds
Preparation
- Preheat oven to 180 degrees Celsius.
- Whisk eggs in a bowl.
- Puree the apples in blender or food processor.
- Add buckwheat and almond flour to the eggs.
- Mix in chia seeds and pumpkin seeds using a spatula. Keep 10 g pumpkin seeds to put on top.
- In the center of the mixture, add baking soda and on top apple cider vinegar.
- Mix everything by hand until an equal texture exists.
- Pour mixture in cake pan (silicone).
- Sprinkle left over pumpkin seeds on top.
- Bake for 30- 35 minutes in preheated oven.
- Let cool down.
- Cut in slices and keep it fresh by freezing them per 2.
- Eat with extra virgin coconut oil.
Eat mindfully and enjoy!
