Ellie's Nuttie Bread

I have been trialling grain free breads for 3.5 miserable weeks... it has been a costly, time-consuming, and messy ordeal. I wanted to tweak and create my own recipe that would cut the time of prep in half and I think I have done just that! My taste-testers, (3 children + 2 adults) who do not suffer from SIBO, smothered some fruity jam on top of their slices and loved it! For a SIBO-friendly addition to this morning loaf, I'd recommend a homemade cacao & hazelnut spread. Please let me know your thoughts! x

Nuttie Bread

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Prep Time: 15 minutes Cook Time: 30 minutes Bi-Phasic Diet: R/SR

Ingredients:

• 4 eggs

• 2 tablespoons clear honey**

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• ¼ cup unsweetened almond milk

• ½ cup coconut flour

• ½ cup melted ghee

• 170 g hazelnut butter

** Remove this ingredient to make suitable for Bi-Phasic Diet Phase 1 Restricted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch bread pan with extra virgin coconut oil.

2. In a mixing bowl, mix the eggs, honey, melted ghee and almond milk. Mix on medium till combined. Add the hazelnut butter last and mix till completely blended.

3. In separate bowl, sift the coconut flour and baking soda together.

4. Slowy add the dry ingredients into the mixing bowl, while mixing on a slow setting.

5. Once all combined, Immediately transfer the bread mix into your baking pan. The mixture should be a bit dense and thick.

6. I find that the bread bakes within 30 minutes, when golden brown.

7. When finished, place the bread on a cooling rack for 25 minutes.

8. Best served with my homemade hazelnut spread

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