(From the October 2014 archives)
It is a rare treat when Kristopher and I have a mutual weekday morning/afternoon off of work, and today we found ourselves in that very delightful position. How nice to sleep in on a rainy day, make brunch, and catch up on Boardwalk Empire.
Staying at a significant other’s home can make cooking somewhat tricky when you are gluten free – we don’t want to have to buy a second set of dedicated GF pans, cooking gadgets, and utensils, not to mention all of the miscellaneous ingredients needed for most baking recipes. So twice a month or so I end up bringing over a basket of baked goods to seal up and tuck away in his freezer.
For this particular morning, I specifically brought over one of Kristopher’s favorites – almond bread which would then be made into french toast.
This is yet another recipe from Elana’s Pantry (http://elanaspantry.com/gluten-free-bread-20/), though the french toast aspect comes directly from me. This was one of the first gluten free bread recipes that I tried when I was first diagnosed with Celiac Disease, and boy was it easy! You would have to try really hard to mess this one up; it is a quick bread and no tricky yeast is involved.
This has been a big hit whenever I have out of town guests staying with me. The french toast has a unique nutty flavor, is high in protein, and is filling – a little definitely goes a long way. Be aware, however, that if you or one of your brunch friends have an intolerance to nuts or eggs, this is not an appropriate dish to share.
Almond and Flax Seed Bread
1 1/2 cup almond flour (168g)
3/4 cup arrowroot starch (96g) (do not substitute potato starch for this)
1/4 cup flax seed meal
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp agave nectar
1 tsp apple cider vinegar
For the french toast:
Five slices of almond bread
1/4 tsp almond extract or vanilla extract (but not both – I prefer almond and Kristopher enjoys vanilla)
1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients in a small bowl and set aside
3. In a medium bowl, beat the eggs with a hand mixer until frothy (3-5 minutes)
4. Add the agave nectar and apple cider vinegar followed by the dry ingredients. Mix thoroughly.
5. Spray a small loaf pan with nonstick cooking spray and pour batter in.
6. Bake for 30-35 minutes. The top will have browned and a toothpick will come out dry when inserted into the center of the loaf.
7. Let cool in the pan for five minutes. Remove from pan and let bread cool further. Slice. The bread can then be frozen and stored in the freezer for several weeks (if it lasts that long)
For the french toast:
1. Combine eggs, almond (or vanilla) extract, and cinnamon in a small bowl and mix thoroughly.
2. Dip up to five slices of almond bread into the mixture, covering both sides with egg.
3. Cook on a nonstick pan on the stove top for a few minutes, until the egg on both sides have browned slightly.
4. Serve with maple syrup and enjoy!