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Courtesy of Louise Hay

Courtesy of Louise Hay

Here’s some bread that is actually good for you… no tedious kneading either, just throw it all into the oven and your done!

Grain free and gluten free, this herb bread is made using bone broth.

Being told we can’t eat bread anymore for various reasons like, gluten intolerance, too many carbs or inflammatory grains… it’s a really tough call for many us bread lovers!

Well here’s an recipe which will make you a moist and flavourful bread, which will keep you grounded and satisfied.

It has medicinal, antioxidant and anti-inflammatory spices and easy to digest… so you’re actually better off having it than not!

Best eaten cut into thick slices, used as a side to salads, soup, spread it with butter or top with avocado and drizzle with olive oil. Yum!

RECIPE by Louise Hay

Prep time: 10mins ~ Total prep time: 1 hour ~ Yield: 1 loaf and 10 thick slices ~

1/2 cup of bone broth

Note: Chicken broth is best for this, but beef broth will work too.  You just need the broth to be gelled when it’s chilled; if it’s not, add 1-1/2 tbsp unflavoured powdered beef gelatin when you’re heating up the broth. 

2 eggs

3 tbsp. flax meal

1.5 tsp. ground rosemary

1.5 tsp. basil

1 tsp. sea salt

1 tsp. black pepper

1 cup coconut butter

2 Tbsp. coconut oil

2 Tbsp. butter

1/4 cup of almond flour

1 tsp. baking soda

Optional – these lighten up the flavour and add a nice touch:

2 tsp. honey

1 tsp. tumeric

(Preheat oven to 150 degrees Celsius (conventional 0ven) or 130 degrees (fan-forced)

Method:

Grease a loaf pan with coconut oil.  Put all ingredients in mixing bowl or food processor and mix thoroughly.  Pour the mixture into greased pan and bake for 35-50 minutes, checking at the 35 minute mark.

Note: Grain-free breads don’t rise much and tend to stay about the same level as the batter you pour into the tin.  This bread will look a bit wet, even when it’s done baking and won’t bounce much, as there is very little actual ‘flour,’ rather it’s rich in protein and ‘fats.’  You’ll know when it’s cooked because it’ll turn a light golden colour on top and have that little bit of firmness when you press it.

Remove from the oven and allow to cool completely (which will keep it from breaking.)  Then run a butter knife around the edge and tip it out.

Tip: Store the bread in the fridge where it will firm up because the oils will harden.  Take it out of fridge 30 mins before serving.  It also freezes well, so you could double recipe, slice it, freeze and thaw a slice as you want it.

Give it a go, this could be the latest craze in your household 🙂

Meanwhile, if you have any questions on our own personal situation, head over to the Nutrition For Life Community and ask me a question in the forum OR you can private message me.

P.S. And don’t forget to subscribe to this blog for weekly help with your health 🙂

 

 

 

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