Extracted from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski, mBANT, IFMCP, and Dr Clare Bailey, GP. Available now, Simon & Schuster Australia, RRP $29.99.
(makes a 900g loaf, 10-12 slices)
“The ground almonds, flaxseed and eggs make this a high-protein, low-grain breakfast or snack. This bread is best served warm or toasted. Try it spread with a little nut butter.” p.211
190g ground almonds
2 tbsp coconut flour
40g ground flaxseed
1 tsp sea salt
1½ tsp baking powder
30g coconut oil
1 tbsp maple syrup
1 tbsp live (raw) apple cider vinegar
Preheat the oven to 180°C.
Line a loaf tin with parchment or grease it with coconut oil. Put the ground almonds, coconut flour, ground flaxseed, salt and baking powder in a food processor and pulse until everything is combined.
Then add the rest of the ingredients and pulse again to form a smooth dough.
Bake it for about 40 minutes or until it’s golden and cooked through (if you pierce it with a skewer it should come out clean). Leave it to cool, then turn it out. Store it in a zip-lock bag in the fridge or in the freezer, sliced.