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Gluten-free Toast

Tasty grain-free toast with some ricotta, pear, cinnamon, honey and pecan nuts makes a heavenly breakfast.

  • 6 dl almond flour
  • 5 tablespoons coconut flour
  • 3 tablespoons arrow root powder (or for example potato starch)
  • 0,5 dl crushed flaxmeal
  • ½ teaspoon sea salt
  • 1,5 teaspoons baking powder

  • 5 organic eggs

  • 0,5 dl of organic butter or melted coconut oil
  • 1 tablespoon organic honey
  • 1 teaspoon apple cider vinegar
  • 1,5 dl natural full fat Greek / Turkish yogurt (or forexample organic almond or soy yogurt)

    10 x 20 cm loaf pan

Preheat the oven to 175 celcius (350 F) degrees and grease the loaf pan. In a large bowl mix all the dry ingredients. Whisk the eggs in a separate bowl with melted fat, honey, apple cider vinegar and yogurt. Mix wet and dry ingredients gently. Do not mix the dough too much so that the bread will not be too dense. Pour the batter into the loaf pan and bake in the middle of the oven for about 30-40 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool and cut the bread into slices.

Toast the bread slices, spoon some ricotta cheese on toasted bread, slice some pear on top and sprinkle on some cinnamon and pecan nuts. Complete with honey. Serve and enjoy!
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