Grain-Free Almond Loaf

Postpartum is so not the time to fluff around in the kitchen for hours when we are sleep deprived, on a milk time limit and RAVENOUS (with a capital R!).

This grain - free loaf is your new bestie. She’s easy to make, packed with protein, fibre and health fats - this is the nutrient dense snack you can eat whenever (let’s be honest, likely to be 3am) and sweet or savoury! (and can be eaten one handed- duh).

Whether you’re making this for yourself or for a newly postpartum friend, you’ll love this recipe and be sure to come back to it again and again.

May as well go ahead and just make a double batch to save yourself some time later.

Enjoy! xx

RECIPE:

GRAIN FREE BREAD (makes 1 loaf)

Ingredients

• 2 heaped cups blanched almond flour

•  1/3heaped cup flaxseed meal

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 6 tablespoons salt free grass fed butter / ghee

• 4 eggs

• 1 teaspoon apple cider vinegar

• heaped ½ cup greek plain yogurt

• 1/4 cup pumpkin seeds (for topping, optional)

Method

1. Preheat oven to 170°C and in a large bowl, mix the almond flour, flaxseed meal, salt, baking soda

2.  slowly melt the butte/ghee on the stovetop (or microwave if you must) and let cool for 5 minutes

3. whisk melted butter/ghee together with yoghurt, apple cider vinegar and eggs

4. using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense

5. pour batter into an medium loaf pan (whatever you use for banana bread is great!) greased or lined with parchment paper and top with pumpkin seeds

6. bake at 170°C until a skewer inserted into the center of the bread comes out clean, approximately 50 minutes

7. let bread cool on a wire rack, cut into slices and serve (we love it topped with almond butter and cinnamon, butter and honey or even some poached eggs!)