Grain-Free Bread Recipe and Farmer’s Markets

IMG_3378
Fresh-picked La Croix.

Look at that beautiful haul. It’s from yesterday’s farmer’s market and I can’t wait to dig into all the goodies. (The La Croix is gone. It was delicious.)

I picked up some red and yellow beets, gorgeous purple-green heirloom tomatoes and impossibly fuzzy peaches. Seriously, peaches fresh off the tree are so downy! I was in Charlottesville a few years ago and went peach picking; I was astounded by the ripe, rosy-orange fruit hanging heavily from these gorgeous green branches, and even more so at how soft their fuzz and plentiful their fuzz is. It gets worn off when you buy them in a store, so you’d never really know unless you got them at, or close to, their source.

IMG_3375
Store-bought on the left, farmer’s market ones on the right. Give me all the varieties.

I also scooped some sorrel and mizuna, a few of the amazing greens that love summer weather. I’d never had mizuna, but it’s very slightly peppery, like a very mild arugula. It’s technically a mustard green, albeit a very light-tasting one. Sorrel, on the other hand, seduced me a few weeks ago. It’s downright citrusy, like a lemon and–dare I say–juicy? It’s amazing. I’d gladly eat them both in a salad, but I’m interested in what else I can do with sorrel. Stay tuned.

IMG_3374
Mizuna and sorrel. Then they were eaten.

Aaand I baked some bread yesterday! Of the grain-free variety! Can you tell how excited I am??

IMG_3381
Snackgasm.

One of my favorite ways to start the day is with a hearty piece of sprouted bread topped with a bit of almond butter or dried fruit. I’ve been trying to get away from grains, though, and stumbled upon this recipe.

I’m not much of a baker. It’s hard and pretty scientific. When I cook, I tend to throw lots of ingredients together, and you can’t really do that with baking. But Health Extremist Lori’s recipe looked pretty straightforward and approachable. I tweaked it just oh-so-slightly to better fit what I had on hand.

IMG_3370

Ingredients

3/4 cup coconut flour
1 cup almond meal
1/3 cup ground flaxseed meal
5 eggs
4 tbs melted coconut oil
1 tbs apple cider vinegar
1/2 tsp baking soda

Directions

Preheat your oven to 350 degrees. Sift together the dry ingredients, then add the eggs, oil and vinegar.

Actually, I didn't sift a damn thing.
Actually, I didn’t sift a damn thing.

Mix well, then transfer to a parchment-lined loaf pan. The dough will be a bit on the dry side, but just spread it evenly in your pan.

Pop in the oven for 35 minutes, then slice when cool. Let yum commence.

It turned out fantastically: really hearty and exactly what I want in the morning. Toasted, it’s delicious with coconut butter and a bit of preserves. Texturally, it’s a bit crumbly–perfect for toasting–but otherwise I wouldn’t be able to tell it doesn’t have grains. So good.


One thought on “Grain-Free Bread Recipe and Farmer’s Markets

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s