Almond and Chia Bread

Hello Dear Reader,

Recently, a co-worker told me about an Almond and Chia bread that she makes for their weekend breakfast toast. I was intrigued and asked her for the recipe. Turns out I've had the recipe for years in this book by Tania Hubbard.

I bought Tania's book, Abundance, when we went to one of her cooking demonstrations a few years ago while attending the Queensland Garden Expo at Nambour. As with all the recipe books I own, I read this one like a novel, cover to cover, cooked a couple of recipes from it and then promptly forgot about it. I'm sorry I didn't cook from this one more than I did, because now when I look at it with fresh eyes, it really is full of easy, delicious, family friendly and affordable recipes.

This is such an easy, delicious, gluten free, grain free, yeast free, dairy free and sugar free bread. Not that I need to eat any of these "free from" foods, it's just a really lovely change from our everyday bread. I haven't tried it as yet as a "sandwich" bread, but we have had it for breakfast for the last two weekends, and it is divine toasted, with smashed avo, danish feta and a perfect egg. It is light and crisp but strong enough to take all those toppings, without falling apart.

I've made it in the Thermomix, but if you buy the almond meal this recipe comes together with just a bowl and a spatula, no special gadgets needed. It also makes a very small loaf, it is almost comical, however because it is so protein rich, one slice is all that is needed. The other thing to consider is the size of the baking tin, it needs to be quite small with high sides to force the loaf to rise. Mine measures 13 cm x 7 cm x 7 cm. Apparently this recipe can be doubled for a larger loaf, that would lend itself to a proper sandwich size. I am yet to try this.

Ingredients for Almond and Chia Bread, clockwise from centre top-2 tablespoon apple cider vinegar, 2 tablespoons chia seeds, 3 tablespoons water, 1 teaspoon bicarbonate of soda, 3 x 60 gram eggs, 2/3 cup of almonds or 1 cup of almond meal, 1/4 teaspoon of salt and 3/4 cup tapioca flour

Soak the chia seeds with the water, making sure all seeds are wet 

In the bowl of the TM, add 2/3 cup of whole almonds and blitz for 10 seconds on speed 9, warning, it will be very loud.

Now add the bicarb soda, tapioca and salt and mix for 5 seconds on speed 5 

Next add the eggs, apple cider vinegar and the chia seed mixture in a few blobs around the TM bowl. You can see the vinegar reacting with the bicarb, this is what makes the loaf rise and gives it lightness.

Mix for 10 seconds on speed 5, scrape down sides and mix again for another 10 seconds on speed 5

Scape and pour into a greased and lined baking tin 

And bake for 25 minutes or until the bread is firm but bounces back when lightly pressed

I think it is a great little recipe to have in your repertoire, whether you need to eat "free from" or just wanting a change from yeasted bread, have a go, it really is wonderful.

Over to you, have you made this bread or something similar? Do you need to eat "free from" anything?

Have a lovely day,

🍞Fi  

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