For anyone that avoids gluten or dairy, this is a simple bread that’s also great toasted. No kneading is required so don’t forget your barbell workout that morning.
Ingredients:
130g coconut flour
65g flaxseed + 360ml water
100ml water
4 tbsp coconut oil (melted)
1 tbsp maple syrup
2 tsp vanilla extract
½ tsp bicarbonate of soda
Method:
Preheat oven to 175⁰C. Line a 2lb cake tin.
Mix the flaxseed in a bowl with 360ml water, then leave to stand for 10 mins. In the mean-time mix all the other ingredients together in a large bowl and then add the flaxseed mixture. Place this in the prepared tin, smoothing with the back of a spoon.
Place in the oven for appx 50-60 mins, the edges and top will have browned and it will be firm to touch. Allow to cool fully before slicing.
Enjoy.
Our international culinary tour stops off at Brazil today for one of their most classic desserts – Brigadeiros, a chocolate truffle speciality.
