Here is a gluten free bread alternative that is great for sandwiches, dipping with a hearty soup or toasting with jam.
We served this bread with these Chia Jams at both our Cleanse Weekend and the Stress Busting Retreat Weekend’s in Devon this summer. They went down a storm with the groups, who had been in food heaven throughout their stay and this breakfast idea didn’t disappoint!
Flax Sandwich Bread: Ingredients
80g ground almonds or ground sunflower seeds
250g ground flax seeds
50g butter or coconut oil at room temperature
1 1/2 teaspoons of bi carbonate of soda
2 tbsp lemon juice
1 tsp sea salt
1 tbsp of dried oregano / thyme (if you want, i like it!)
A little black pepper
1. Pre heat the oven to Gas 5 or 170C and line a 23cm square tin with baking paper.
2. Add all the ingredients (except the bi carb & lemon juice) to the food processor or blender and blend together adding 100ml of water as it is mixing.
3. Blend until smooth. Then add the bi-carbonate of soda and lemon juice and blend again.
4. Let the mixture sit for a few minutes.
5. Add the dough to the tin and smooth out with w wet spoon of spatula.
6. Bake the bread for 45 minutes until golden brown and springy to the touch.
Berry Chia Jam: Ingredients
180g of fresh or frozen mixed berries (or one type if you prefer)
2 tbsp chia seeds
2 tbsp honey
1. Defrost the berries (if necessary), then put in the blender and pulse so they break up.
2. Add the honey and pulse again.
3. Remove the mixture from the blender and put into a bowl
4. Add the chia seeds and stir well and leave for 5 minutes. Come back to them and stir again and then put these in the fridge for 30 minutes – then serve.
This mixture should keep in the fridge for 3 or 4 days.
Goji Berry Marmalade: Ingredients
2 Whole unwaxed oranges
2 Tbsp raw honey
80g goji berries
3 Tbsp chia seeds
1. Zest the 2 oranges – you need one compacted teaspoon of zest.
2. Next peel the oranges and remove pips and then pulse in a food processor, add the zest and honey and a pinch of salt. Blend again.
3. Add the goji’s and chia seeds to the mix and leave for about 20 minutes.
4. Pulse the mixture before serving but ensuring you leave some chunky bits of goji.
If you seal this in a clean jar it will keep for about a week. It also freezes well.
With thanks to the Hemsley & Hemsley Sisters for these great recipes!