Ingredients for almond bread or hazelnut bread

  • 400 g almond flour or hazelnut flour
  • 4 eggs
  • 1½ tsp baking soda or bicarbonate of soda (only add just before putting in oven)
  • 1 tsp unrefined sea salt
  • large dash of olive oil or extra virgin coconut oil
  • approx. 150 ml yoghurt/buttermilk/oat milk/rice milk
  • 4 tbsp sunflower seeds
  • 30 g coconut fibres

Preparation of almond bread or hazelnut bread

  1. Mix all of the ingredients in a food processor.
  2. Put mixture into a well greased baking tin with parchment paper on the bottom.
  3. Bake in the oven for about fifty minutes at 150 degrees.
  4. Remove the parchment paper immediately and allow the bread to cool off on the oven tray.
  5. Store this bread in the fridge. Do not wrap in plastic as it will quickly go soft.
  6. Only cut the bread just as you have taken it out of the fridge.

Tip from Rineke:

Bread gets its structure from gluten. Gluten-free bread such as this hazelnut bread must have a binding agent to give it a bread-like structure. Eggs are a very effective binding agent and Amanprana coconut fibre is a great way of adding extra fibre. Add about 30 g coconut fibre per loaf. Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.