Our family have recently made some changes to our diet. We thought we were eating pretty healthily before, but an illness in the family (I will talk about that in another post) has pushed us into exploring new eating styles. In an effort to learn more I took off last month and completed the Certified GAPS practitioner training with Dr Natasha Campbell McBride.
I won't say we are on the GAPS diet, because we haven't done the full introduction diet, but we are sticking mainly to the full GAPS diet in preparation for undertaking the introduction, hopefully during the school holidays when there is time to prepare everything and do it all properly.
One of the things we have completely taken out of our diet is grains. Taking bread (even though before we were only having home made sourdough) is a challenge when you rely on the trusty old sanga to get you through for the school lunches.
The second challenge is that our children's school is nut free and most paleo/grain free breads are based on some kind of nut meal.
I had to come up with some kind of nut free, grain free bread like that our kids would enjoy and that would at least loosely work in a bready kind of way.
So I have come up with a very tasty flax bread recipe. I am pretty dang happy with it! I hope that you enjoy!
This bread is spongy and holds well when cut (unlike crumbly gluten free breads). It stores well in the cupboard in a paper bag for up to a week.
Line a small loaf tin with baking paper
Separate egg whites from yolks and whisk egg whites until light and fluffy, put aside
Mix flax meal,sunflower seed meal and baking powder in a large mixing bowl.
Add egg yolks and water, mix.
Fold in egg whites to batter.
Batter should be of thick cakey consistency
Spread batter in to prepared pan
Bake at 180 degrees C for 30- 40 minutes or until cooked right through
I find golden flax seeds have a nuttier and less bitter flavour than brown flax. Also the golden colour is more attractive!
Melanie Turner, Naturopath, mother, gardener, lover of wholesome food