I don’t personally follow a gluten-free diet, but I have friends who do, so I like to mess around with recipes once in a while. This nut bread is one I’ve been wanting to try for a while. Normally, the thought of making bread kind of scares me a little. I feel like you need skills I’ve never tried out before, but with this bread it turned out the toughest part was gathering all of the obscure ingredients I needed to make it gluten-free. Once I finally got around to making it, it turned out to be nutty and delicious. It works great for toast in the morning with a little bit of jam =)
1 ½ cups almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon agave nectar
1 teaspoonapple cider vinegar
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds
Chop up all nuts that need to be coarsely chopped, and mix all seeds/nuts in a small bowl.
Combine almond flour, arrowroot powder, flaxseed meal, salt, and baking soda in a medium bowl.
In a large bowl, beat eggs well. Then add agave nectar and apple cider vinegar.
Slowly mix dry ingredients into wet.
Stir in nut/seed mixture
Pour into a well-greased 7.5” x 3.5” bread pan
Bake for about 35 minutes. (You should be able to stick a toothpick/knife into the center and pull it out cleanly.)