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.

http://www.simonandschuster.com.au/books/The-Clever-Guts-Diet/Michael-Mosley/9781925596038 

 

 

Breakfast Bread

(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

5 eggs

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.