Bake a cin­na­mon loaf

No wheat and dairy-free too!

Country Homes & Interiors - - FOOD NOTES -

This spiced loaf is perfect for au­tumn teatimes. Heat oven to 150°C/fan 130°C/gas 2. Add 2 tbsp chia seeds to 120ml warm wa­ter and set aside. In a food pro­ces­sor, pulse 80g chest­nut flour, 100g ground al­monds, 45g flaked al­monds, 4 tbsp co­conut flour, 45g pecans, 1 tsp bi­car­bon­ate of soda, 1 tbsp ground cin­na­mon, 2 tbsp each of al­mond nut but­ter, co­conut oil, ap­ple cider vine­gar, and seeds from 1 vanilla pod. Add the chia mix­ture and 200ml al­mond milk and pulse again. Spoon into a greased and lined 23x12cm loaf tin and bake for 1 hour, or un­til it sounds hol­low. Recipe from Be Good to Your Gut by Eve Kalinik (£20, Pi­atkus).

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