A quick, one-bowl bread recipe that delivers in flavor and nutrition
1. Unblanched almond flour is fine in this instance and aids in the texture of the bread.
2. Mixed seeds such as : linseed (flaxseed), sesame, pumpkin and sunflower.
3. No nutritional information available for this recipe, however it contains a healthy dose of fiber, protein and omega 3
*200g almond flour
*200g mixed seeds
*30g pysillium husk
*10g baking powder
1. Preheat your oven to 180c.
2. Grease and line a loaf tin with baking paper.
3. In a coffee grinder, grind the seeds to a medium consistency. You should still be able to see small pieces of seeds, so be careful not to grind it into a powder.
4. In a large mixing bowl, add the ground seeds, almond flour, psyllium husk, eggs, buttermilk, salt, baking powder and mix with a wooden spoon until combined. The mixture will be quite moist.
5. Spoon the mixture into the loaf tin, spreading it equally and smoothing the top.
6. Place in the center of your oven and bake for 50 minutes.
7. Remove from the oven and allow to cool in the pan for 10 minutes before turning out to a wire rack to cool.
8. Once the bread has cooled sufficiently, you can slice it and wrap each slice in cling film and freeze. Or alternatively, keep the bread in an air tight container in the fridge. ( I don’t recommend storing it in the cupboard because of the buttermilk and high moisture content- it could grow mold.)
9. Take out the slices as you need, defrost in the microwave for 2 minutes per slice or pop straight into your toaster.
*The original recipe source is unknown. I found this recipe many years ago and have written it out in my own words and slightly adapted the ingredients. If you know the original source, please inform me as I’d love to credit it. Thank you”
I have been an avid baker for about 20 years. Of those years, six have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two teenage children. My husband and son are not gluten intolerant but my daughter, like me, is. She has also been the motivation for persevering in creating recipes we both can enjoy.
My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my blog and my bakery page on Instagram (@bonniesGFbakery) Please feel free to follow me there.
I am Located in Somerset West, Western cape, South Africa. I operate from home, I charge a small delivery fee. I deliver to the Helderberg basin area which includes Somerset West, Gordons Bay and Strand.
Welcome to my site and blog. I wanted to share a little bit about who I am.
My name is Bonnie. I live in Somerset west, South Africa. I’m married and have two teenage children.
𝓜𝔂 𝓵𝓸𝓿𝓮 𝓯𝓸𝓻 𝓫𝓪𝓴𝓲𝓷𝓰 … My love for baking began as a child when I would spend many hours in the kitchen with my grandmother. She loved baking and taught me how to make crunchies and how to measure. Mostly she taught me how food makes you feel: filled with love and warmth. Her kitchen was always busy and warm, the aroma of citrus peel and cinnamon filling the air. Every year she would send a fruitcake wrapped in wax paper and foil for us. It was the highlight of my year. I could taste the love in every bite. When I bake, I’m transported back to those childhood times: safe, warm and comforted. I bake because I want to share the love and joy that baking delicious things brings to others. After all, there is more happiness in giving than in receiving. 𝓦𝓱𝔂 𝓰𝓵𝓾𝓽𝓮𝓷 𝓯𝓻𝓮𝓮?
My gluten free story is a long one that goes back about 16 years. The short end is: I always knew I had an issue with something I was eating and that issue went away when I went off wheat. It was around 6 years ago I went off gluten completely. All the health problems I had disappeared. I’ve never been tested for celiac but it’s not about a label, it’s just about listening to my body and avoiding what I know doesn’t do me any good. Unfortunately I had many other health issues to deal with about two years ago in my recovery from gluten. And due to this, I had to experiment a lot with all types of eating and baking. However, I believe everything in life, even the bad, can teach you if you let it, and so I have embraced all the challenges and was determined to learn and grow from them. It is because of this, I have learned to bake sugar-free, grain-free, low carb, vegan and dairy-free. Experience is the best teacher. So while I focus on glutenfree baking, I am happy to offer other health alternatives where possible.
𝓜𝔂 𝓶𝓲𝓼𝓼𝓲𝓸𝓷 I Have a passion for delicious things that happen to be glutenfree. Photo credits @elainesangster