must try it sometime soon...
http://meghantelpnerblog.com/2009/03/16/breadless-bread/
2 1/2 cups whole raw almonds
1/4 cup arrowroot starch (can use potato if preferred)
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1/2 cup yogurt (sheep or goat recommended)
2 Tbsp olive oil
1 Tbsp Agave (can also use honey, or maple syrup- optional)
1/ 4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
2 TBS sesame seeds (sprinkled on top)
1 Tsp rock salt (sprinkled on top)
* Preheat the oven to 325.
* Grease and dust a loaf pan (I used coconut oil and rice flour).
* Grind almonds in a food processor or coffee grinder until in a fine meal
* Sift together starch, baking powder, baking soda and salt. Mix in with almond meal, and additional seeds.
* In a separate bowl, mix together the wet ingredients- eggs, yogurt, oil, agave.
* Mix wet and dry together until there are no lumps, but don’t over-mix.
* Pour into the pan and smooth the top.
* Sprinkle with sesame seeds and rock salt.
* Bake for about 45-50 minutes - it will be ready when a toothpick inserted in the center comes out clean and feel firm when you press down.
* Allow bread to sit for about 5 minutes before removing it to a cooling rack.
* Best stored, wrapped in the fridge.
**photo credit: http://greenasathistle.com/2009/04/10/boyfriend-bread/ **
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