Grain free, Refined sugar free
There is a really simple recipe in the GAPS book (Gut and Psychology Syndrome by Dr Natasha Campbell-Mcbride) for GAPS bread.
You know, something to soak up the sauce.
Something to hold when you eat your burger meat.
Something that lets you know that everything is going to be okay in a post-bread world...
Anyway, I found the bread was delicious, but a bit dense and crumbly, so I fiddled with the recipe and came up with this beaut.
It rises, it holds together, it toasts beautifully, and it freezes well too. It's also a great way to use up your extra kefir yoghurt (although you can just use regular yoghurt if you haven't made the kefir leap yet!)
Ingredients:
2.5 cups Almond flour
3 organic eggs
1/4 cup butter or ghee or coconut oil
1/2 cup kefir yoghurt or regular organic greek yoghurt
1/2 teaspoon baking soda
Instructions:
Set the oven to 165C/ 330F
Add all the ingredients together into a blender and blend until well mixed.
NOTE: I always add the baking soda directly after the yoghurt, making sure to sprinkle it onto the yoghurt, because the yoghurt activates the baking soda causing it to rise, in the same way that tartaric acid would in baking powder (which is not GAPS legal).
Pour the batter into a bread loaf tin lined with baking paper.
Bake the bread for 35 - 40 minutes or until a knife comes out clean.
Slice and Enjoy!
Tip: Double the recipe to make two loaves of bread, then slice and freeze the loaves. My kids like to toast it and have it with Chicken Liver Pate, which is a great way to get the daily dose of incredibly nutrient-dense organ meats into your kids. The recipe for my Organic Chicken Liver Pate can be found in the Nourishing Party Food eBook.
