Seeded loaf


Mother & Baby (Australia) - - Tummy Time -


2¹∕³ cups (330g) gluten-free self-rais­ing flour, plus ex­tra for dust­ing 1¼ cups (185g) mixed seeds ¼ tsp Celtic sea salt ¼ tsp ste­via pow­der 4 eggs 1 tsp ap­ple cider vine­gar 60g but­ter, melted, plus ex­tra for greas­ing ¼ cup (60ml) ad­di­tive-free co­conut milk ½ cup (125ml) water

1 Pre­heat the oven to 175°C (345°F). Grease and flour a 21cm x 9cm loaf (bar) tin.

2 Com­bine the flour, seeds, salt and ste­via in a large bowl. In a separate bowl, beat the eggs with an elec­tric mixer for 2 min­utes un­til pale and fluffy. Add the vine­gar, but­ter, co­conut milk and water, and stir to com­bine. Add the egg mix­ture to the dry in­gre­di­ents and mix well.

3 Spoon into the pre­pared tin, smooth the sur­face with the back of a spoon and bake for 40 min­utes, or un­til a skewer in­serted into the cen­tre of the loaf comes out clean. Turn out onto a wire rack to cool.

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