Recipes

THIS BREAD YOU WANT TOMORROW MORNING ON YOUR BOARD

When I lived in London, I could spend hours wandering around the many food markets in my free time. Borough Market and the market at Duke of York Square were standard on the agenda on Saturday mornings. I had my regular stalls where I did my shopping for the week, and the owners were always happy to see me come, because within a few hours I would blow through my grocery money. I especially loved the cute old lady (let a Brit call me ‘darlin” and I'm sold) with a table full of organic and gluten-free baked goods. Mr. Ex, on the other hand, preferred not to see me there. For my favorite bread, I paid a measly amount of 15 pounds (you can eat bread for a month in the Netherlands for that). I responded to him by saying: ‘Yes, but it's completely organic, she makes it herself at seventy, and it's full of seeds and nuts. And you only need to take a thin slice, so actually the amount is quite reasonable, you know.’ Cuckoo. Totally ridiculous, I know.

Anyway, to avoid future arguments, I decided to figure out the recipe myself. And after a number of failed attempts, I managed quite well. Craving a nice sandwich on the board this afternoon? Then put on your apron. Fresh is the absolute best, and with a dab of butter and some coarse sea salt, it's already enough.

Ingredients for one loaf

350 grams almond flour

150 grams coconut flour

30 grams crushed flaxseed

50 grams of sunflower seeds

50 grams of pumpkin seeds

1 tsp baking powder

5 beaten eggs

4 tbsp melted coconut oil

2 tbsp maple syrup

1.5 tbsp apple cider vinegar

1 tsp sea salt

Here's how to make it:

1. Preheat the oven to 180 degrees.

2. Mix the almond flour together with the coconut flour, flaxseed, salt, and baking powder.

3. In a smaller bowl, mix the eggs, oil, maple syrup, and vinegar and add this to the dry ingredients.

4. Finally, add the seeds to the dough and mix the dough.

5. Take a greased bread/cake tin and pour the dough into the tin.

6. Bake the bread for 30 minutes until golden brown. If the crust colors too quickly, cover the tin with aluminum foil so it continues to cook from the inside. Don't bake the bread too long, because if the bread gets too dry, you can throw it away.

Also very tasty: just pop it in the toaster with a dab of almond paste and banana slices.

Let me know what you think of it?