After struggling with my weight for years I decided to consult with a top nutritionist. I have worked out for over 10 years have eaten pretty “healthy” (according to USDA standards) and I was perplexed. My nutritionist recommended a food sensitivity test. After I got my results back I discovered that I have a gluten sensitivity which causes inflammation anytime I eat it. I have eaten wheat my entire life! No wonder I have struggled. It turns out many have a gluten sensitivity. If you want to learn more I suggest reading Wheat Belly or Grain Brain for extended research books by doctors who educate us on how grains and gluten take a toll on our heath. Inflammation and obesity go hand and hand and effect each other. If you want to learn more about how obesity causes the fat cell to become inflamed AND expand, you can read this medical study. With that being said, cutting out gluten and grains is something that I am choosing to do now after struggling with my weight for years despite calorie counting and exercise. It isn’t for weight loss specifically, but for over all health. I have discovered how easy it is to go gluten and grain free! You can still enjoy your favorite foods like bread and pizza, using nut and coconut flours. I like bread, I switched over to the gluten free bread but found it to be too processed and made with grains. So, I adapted and made this grain free and gluten free bread for mornings where I feel like having a slice of bread. If you are allergic to nuts this recipe will not work for you. But it worked for me and I am loving it.
- 1/2 cup almond milk
- 5 large eggs + 2 egg whites
- 4 teaspoons vinegar: apple cider preferred
- 2 tablespoons Flaxseed
- 1 tablespoon of organic grassfed butter
- 2 cups organic whole raw cashews, about 1 bag.
- 6 tablespoons coconut flour or arrowroot powder
- 2 teaspoons of Aluminum Free baking soda or powder
- 1 teaspoon sea salt
- Optional: 1 TBSP of Raw Honey
1. Pre-Heat oven to 320 degrees. Place a glass dish filled with 2 inches of water on the bottom rack. This will keep bread from drying or cracking.
2. Throw all of the ingredients into a high power blender. Run on high until thoroughly mixed. It will become thick and ready to pour into the bread loaf. If you need to scrape the sides to get all ingredients mixed, do so.
3. Pour bread batter into the bread pan and cook for 60-70 minutes. Use a clean toothpick inserted into the middle comes out clean. This will ensure the bread is done.
4. Allow bread to cool before slicing and eating.
Notes: this bread needs to be stored in the refrigerator and will last 4-5 days. Bread can be lightly toasted in oven.
Serving Size: 32 slices, 80 calories each.
Remember: This is made with nuts, high in calories! Eat sparingly. 1-2 slices a day is my max. It is a great replacement when you want toast in the morning with your eggs.