>Gluten-free sultana & seed bread

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Healthy eating is part of the lifestyle changes that yogis make. The more in tune you become with your body through the practice of yoga poses, breathing and meditation, the more you become aware of what is good for your body.

Bread is one of those things that I can eat lots of, I’ve always loved bread, but bread made from wheat just does not agree with my digestion, not to mention the fact that it spikes insulin levels. So, gluten-free for me it is. And since being gluten-free I’m always keen to find a non-wheat bread recipe that tastes good. This recipe for a sultana and seed bread is packed full of good fats and tastes great. I’ve actually based this recipe on a bread from the blog Elana’s Pantry where Elana has made a fantastic Rosemary and kalmata olive bread in this way, but I was after something a little bit sweet so played around with it. It bakes into a really soft and moist bread, I even feel like it doesn’t need any butter on it. Also, if you are on a low carb diet, skip the sultanas and substitute the honey with a low carb sweetener instead. Try it out and let me know what you think.

Gluten-free sultana & seed bread

1 cup blanched almond flour/ ground almonds
2 tablespoons melted coconut oil
3 large eggs
1 tablespoon honey OR substitute with a sweetener of choice
1 tablespoon of flax seeds
1/4 cup arrowroot powder
1/2 teaspoon baking soda
handful of sultanas
handful of pumpkin

seeds or mixed seeds
pinch of sea salt

Preheat the oven to 350°F/200 C. Grease a 7 by 3-inch loaf pan with coconut oil and dust with almond flour.
In a large bowl, mix all the ingredients and pour the batter into the loaf pan.
Bake for 30 minutes minutes on the bottom rack of the oven, until a knife inserted into the centre of the loaf comes out clean. Enjoy!

I like it with a bit of manuka honey or a bit of tahini spread on. A great snack for when a cake craving hits me.

Have a great week yogis! x