Grain Free Vegan Bread
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,522.7
- Total Fat: 184.8 g
- Cholesterol: 0.0 mg
- Sodium: 4,180.1 mg
- Total Carbs: 173.7 g
- Dietary Fiber: 104.5 g
- Protein: 86.7 g
View full nutritional breakdown of Grain Free Vegan Bread calories by ingredient
Number of Servings: 1
Ingredients
-
Wet Ingredients:
1 cup boiling water
2 teaspoons white wine vinegar
7 tablespoons chia seeds
Dry Ingredients:
1/2 cup natural apple sauce
1/2 cup coconut flour
1 cup ground flaxseed
2 cups blanched almond flour (NOT almond meal!)
1 1/2 teaspoons baking soda
1 teaspoon sea salt
Tips
This is not a traditonal yeast rising bread but comes out great. Smaller pans are better
Directions
In a large bowl combine 1/2 cup apple sauce and 1/2 cup coconut flour with a fork, allow to sit for 10 minutes then ‘fluff’ again with fork
Measure 7 tablespoons chia seeds into a coffee grinder (if you don’t have a coffee grinder give up on life now) and grind until the chia seeds look like a flour. In a medium sized bowl and whisk ground chia seeds vigorously while slowly pouring in 1 cup of boiling water. The end result should strongly resemble snot. Pahaha! See why I love this woman?
Add 2 teaspoons white wine vinegar to chia seed snot and whisk to combine. Set aside.
To the large coconut flour bowl add 2 cups almond flour, 1 cup ground flaxseed (I grind them myself in the coffee grinder, but you can also buy them ground in most health food stores), 1 1/2 teaspoons baking soda and 1 teaspoon sea salt, beat with electric beaters until well combined and uniform.
Knead chia snot mixture into the dry ingredients. I like to get me hands in the bowl to make sure the mixture is even and binding well.
Form into a log/loaf and place in a bread pan or on a cookie sheet (whatever you have)
Bake at 325-350 for 55-65 mins, until golden brown and a knife inserted in the center comes out clean. Ovens vary greatly, luckily it is almost impossible to burn or overcook this bread. Low and slow will make a nice crunchy crust and fully cook the insides. If you have a browned outside rather quickly, simple lower the oven temp slightly for the remainder of the time. If you don’t let it bake long enough you will get a soggy middle.
Allow to cool and cut into slices. Freeze sliced loaf in an airtight container for freshness(but make sure you try a warm straight from the oven slice before you do!)
Serve toasted for best results. Tastes delicious as sandwich bread or on its own topped with a little honey.
Serving Size: Makes One Loaf. Or small 1lb or less Bread Pan
Number of Servings: 1
Recipe submitted by SparkPeople user TEEROKS.
Measure 7 tablespoons chia seeds into a coffee grinder (if you don’t have a coffee grinder give up on life now) and grind until the chia seeds look like a flour. In a medium sized bowl and whisk ground chia seeds vigorously while slowly pouring in 1 cup of boiling water. The end result should strongly resemble snot. Pahaha! See why I love this woman?
Add 2 teaspoons white wine vinegar to chia seed snot and whisk to combine. Set aside.
To the large coconut flour bowl add 2 cups almond flour, 1 cup ground flaxseed (I grind them myself in the coffee grinder, but you can also buy them ground in most health food stores), 1 1/2 teaspoons baking soda and 1 teaspoon sea salt, beat with electric beaters until well combined and uniform.
Knead chia snot mixture into the dry ingredients. I like to get me hands in the bowl to make sure the mixture is even and binding well.
Form into a log/loaf and place in a bread pan or on a cookie sheet (whatever you have)
Bake at 325-350 for 55-65 mins, until golden brown and a knife inserted in the center comes out clean. Ovens vary greatly, luckily it is almost impossible to burn or overcook this bread. Low and slow will make a nice crunchy crust and fully cook the insides. If you have a browned outside rather quickly, simple lower the oven temp slightly for the remainder of the time. If you don’t let it bake long enough you will get a soggy middle.
Allow to cool and cut into slices. Freeze sliced loaf in an airtight container for freshness(but make sure you try a warm straight from the oven slice before you do!)
Serve toasted for best results. Tastes delicious as sandwich bread or on its own topped with a little honey.
Serving Size: Makes One Loaf. Or small 1lb or less Bread Pan
Number of Servings: 1
Recipe submitted by SparkPeople user TEEROKS.