¼ cup ground golden flax seed
¼ cup ground chia seeds
½ cup almond milk (or milk of choice)
1 TBS apple cider vinager
3 eggs
1 tsp baking powder
½ tsp salt
2 Cups blanched almond flour meal
Stop here is making sweet breakfast bread and add options below
½ cup black olives chopped
2 Tbs of chopped rosemary-1 tsp dried rosemary
Coarse salt and finely ground rosemary and garlic for rubbing dough with before baking.
Mix first 5 ingred. Together and let sit 5 minutes. Mix all dry in another bowl. Add liquid mixture to dry and mix. Form loaf, rub with salt, garlic powder and ground rosemary. Bake on a preheated baking stone if you have one. If not baking pan. Bake 350 for 30-35 minutes. Check with knife or pressure. Let cool 10 minutes before cutting. This is a hand packed loaf, or spread onto a cookie sheet like a pizza and bake. If you do it like a pizza, just slice after baking into bread sized slices and freeze to keep fresh. I like it best this way. Do not put it in a bread pan. If you don’t have a stone then use a baking sheet.
This recipe can also be used for a sweet bread if you take away the olives and rosemary and add cinnamon, nutmeg, cloves and 3 TBS of a low glycemic sweetener. If stevia add 2 droppers full of stevia flavored. It can also be a fruit bread with added nuts, seeds and dried fruits, coconut, cinnamon or well drained fruit. ENJOY!