Gluten Free Mango & Pepita Seed Bread
With having many clients and friends who are gluten free I am on a continual quest for good recipes. This recipe is adapted from Monya Kilian Palmer, check out her website www.mudandlove.com
5 ounces almond flour
2 ounces psyllium husks
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup pepita seeds
1/2 cup chopped dried mango
2 egg whites
2 whole eggs
2 teaspoons apple cider vinegar
6 ounces hot water
Pre heat oven to 350*
Grease and line a small bread pan 3.5 x 8 inch.
In a bowl combine all the dry ingredients.
In a separate bowl whisk the egg whites and whole eggs together. Add the vinegar. Have your chopped mango and peptic seeds ready.
Add the mango and peptic seeds to the flour mixture stir to distribute evenly. Pour the egg mixture into the flour mix and stir until combined. Immediately mix in the hot water.
Pour into the prepared baking pan.
Bake for 30 minutes, then remove and allow to cool slightly before removing form the bread pan. Allow to cool completely before slicing.
This bread is great toasted topped with ricotta or avocado and fresh berries for breakfast. It will also make a great appetizer grilled and topped with burrata, fresh berries and a drizzle of honey!