I hope your week is starting off well. I have a new recipe to share. Last night during my Sunday prep I decided to make my own version of the popular Ezekiel bread.
First, I don’t have an actual bread pan so I had to use this dish. I would recommend you use an actual bread loaf baking pan for best results. Ideally an 8 x 4 inch pan works best. I’m going to buy one soon so I can make this again properly.
Small batch 6-8 slices
1 1/2 cup of brown rice flour
1/3 cup of flax meal
3/4 tsp of baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup of cashew milk (almond or dairy could be used)
Large batch 8-12 slices
3 cups of brown rice flour
3/4 cup of flax meal
1 1/2 tsp of baking powder
3/4 tsp baking soda
3/4 tsp salt
2 cups of cashew milk (almond or dairy could be used)
1-2 Tbsp of agave nectar for a sweeter bread
1-2 Tbsp whole flax or chia seeds.
1. Preheat oven to 350
2. In a large bowl whisk together all dry ingredients so they are mixed thoroughly.
3, In a separate bowl whisk together the wet ingredients.
4. Mix wet and dry ingredients together with large kitchen spoon.
5. Oil your bread pan.
6. Bake for 60 minutes.
*Optional: Sprinkle flax seeds on top before baking.
7. Let the bread cool for 20 minutes and then slice.
8. Store bread in a zip lock bag in the fridge for up to a week.
Let me know if you make this and how it turns out. Have a great week!
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