When we think of bread, we usually think white-flour, water, yeast, and salt. Now if we were to take all those things away and create a moist, nutrient dense, high protein, low allergenic, sandwich friendly bread, well, we might just have a solution to all those ADD-type behaviour disorders that are equally prevalent in both elementary schools and offices.
We all like bread. It is a filler, it is a serving vehicle for all the good things we put on it, it is easy to grab, easy to eat, and easy to transport. There was a guy I went to high school with who regularly brought an entire loaf of spongy sliced Wonderbread to school for lunch.
Really good bread, however, is not meant to stick to the roof of your mouth or essentially dissolve without having to chew it. Really good bread should be full of good, whole ingredients.
My Breadless Bread is just that. It is grain-free and yeast-free so great for those on restricted carbohydrate diets due to Diabetes (type one and two), those with grain intolerance, candidiasis or dysbiosis, IBS and IBD. The yogurt content also provides some of the good bacteria we could all use. This bread is as moist, delicious and as spongey as wholesome, healthy, seed packed bread can be. My recipe was inspired by this one for Almond Bread. Rumour has it, this bread also makes great French toast, though I’ve been enjoying it with salad or topped with a couple poached eggs.
Breadless Bread
2 1/2 cups whole raw almonds
1/4 cup arrowroot starch (can use potato if preferred)
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1/2 cup yogurt (sheep or goat recommended)
2 Tbsp olive oil
1 Tbsp Agave (can also use honey, or maple syrup- optional)
1/ 4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
2 TBS sesame seeds (sprinkled on top)
1 Tsp rock salt (sprinkled on top)
- Preheat the oven to 325.
- Grease and dust a loaf pan (I used coconut oil and rice flour).
- Grind almonds in a food processor or coffee grinder until in a fine meal
- Sift together starch, baking powder, baking soda and salt. Mix in with almond meal, and additional seeds.
- In a separate bowl, mix together the wet ingredients- eggs, yogurt, oil, agave.
- Mix wet and dry together until there are no lumps, but don’t over-mix.
- Pour into the pan and smooth the top.
- Sprinkle with sesame seeds and rock salt.
- Bake for about 45-50 minutes – it will be ready when a toothpick inserted in the center comes out clean and feel firm when you press down.
- Allow bread to sit for about 5 minutes before removing it to a cooling rack.
- Best stored, wrapped in the fridge.
What a fabulous recipe! I am bookmarking this for the second I’m done with this anti candida diet!
This sounds delish! I want you to come to Boston and teach a cooking class or workshop. And stay with Naz and I. Sending ya love…
Sounds great! I love bread with lots of seeds.
Wow, just those simple ingredients = bread made with love. I will have to try this one for myself. I love Chia seeds – I add them to my bran cereal most mornings for the Omega 3’s. Thank you Meghan for sharing the recipe with us!
Happy First Day of Spring ;o)
I made this yesterday. It will never be as good as it was fresh from the oven, but it is great with honey drizzled on top. I’m using President’s Choice Manuka honey. The bread is likely more dense than it should be because I only had two eggs left. I whipped up a little ground chia (Salba)-water goo to substitute for some egginess, but of course it lacks the leavening properties of egg.
I don’t entirely understand the allure of regular bread and especially not white bread, which barely qualifies as “food” in my definition of the word. Sure, bread a vehicle for fillings, transportable, etc., but I always end up deconstructing my sandwiches and mostly eating the filling unless it’s a really good, fresh grain bread (soft, fluffy inside, crispy crust). Sometimes those fillings could go on a salad or be eaten on their own. Bread should be good enough to stand on its own fresh, as toast, or French toast. My weakness for bagels and challah never wanes but that’s the Jew in me.
I know! Good bread is just so.. well…. good. The more seeds and nuts and heartiness the better.
When I alluded to the ultimate (“really good, fresh grain bread”) sandwich bread I was thinking of the bread at aroma. A half sandwich and their signature coffee drink that’s similar to a mocha makes me a happy girl – without the crappy milk chocolate on the side, though I appreciate the touch.
I haven’t been there yet- but I’ve been hearing about it.
wow! how interesting! I never even considered making bread without flour before now. Different types of flour, sure, but no flour at all!?! I’ll have to give it a try
What are chia seeds? are they like poppy? flax? totally unique flavor?
The chia are fully optional. They are also sold under the name Salba. They are really high in omega 3 essential fatty acids. They don’t really have any taste but give a little crunchy. Definitely not necessary. And flourless breads are my favourite. So dense and nutrient rich!
[...] Almond Bread [...]
[...] Whole Grain Porridge Breakfast Smoothie Banana Pancakes Green Mojito Smoothie Fruit Fibre Muffins Almond Bread If you are really set on Chocolate for breakfast- give this fantastic recipe a whirl courtesy of [...]
Hey meghan
First I wanna tell you I really like your website and the recipes are really good!
But actually I wanted to ask you about your opinion on raw food
have you ever heard of it? It’s like you don’t eat anything that’s cooked so that all the enzymes stay in the food…or something like that. They say it’s very healthy, and it’s supposed to be tasty too.
But a friend of mine who tried it said it was awful and really gross and she was still hungry after a raw lasagne.
I’m not sure but isn’t it like really not healthy to only eat uncooked food? And shouldn’t eating be kind of fun?
I’d really like to know your opinion because you’re a nutritionist and everything.
thanks a lot!!
[...] also made this bread. It’s really good, but I’ve tried it once before and I can’t make it not stick to the [...]
[...] I took a cue from Jenna and made a simple salad with spinach, two poached eggs, fresh green onions, almond bread, and a simple vinaigrette consisting of olive oil, apple cider vinegar, and [...]
[...] would like to give a shout-out to Meghan over at Making Love in the Kitchen for inspiring me with this recipe. You’ll notice I changed a few [...]
Hi there, I just come across your website searching on the Internet as I am looking for some information on yeast infections. Appears like a cool blog so I bookmarked this site and intend to revisit tomorrow to give it a more detailed read when i have more time. Keep up the good work.