Bonjour bonjour!
Good Friday to you all.
I have a recipe to pass on to you this afternoon, it’s delectable. This bread will make your socks fly off your feet and your eyelashes curl into perfect ringlets.
To boot, it’s gluten-free, though the glutivores (not a real word) out there will also enjoy it very much. Just ask the guests I had at my dinner party last night. They couldn’t believe this bread was gluten-free when I served it alongside a hearty elk stew and a heart warming malbec wine.
They’ll testify.
I should add that I found this recipe in THIS cookbook which contains a fantastic selection of recipes that feature almond flour, agave nectar and grapeseed oil instead of regular wheat flours, sugar and vegetable oils. Baking and cooking with almond flour is the most scrumptious way to eat gluten free, in my opinion, and probably the most expensive (GROANnNNnnn). If you haven’t come in contact with this cook book yet and you are living gluten-free, I’d highly suggest picking up a copy. Tout de suite!
Ingredients:
3/4 cup creamy almond butter at room temperature
2 tbsp olive oil
3 large eggs (Winona and Rhonda supplied mine…)
1 tbsp agave nectar
1/4 blanched almond flour
1/4 cup arrowroot powder
1/2 tsp sea salt (I use Celtic sea salt, because it’s the best…)
1/2 tsp baking soda
1/4 cup kalamata olives, pitted and finely chopped
1 tbsp finely chopped fresh rosemary
Directions:
Preheat the oven to 350F, Grease a 7×3 inch loaf pan with grapeseed oil (or olive oil…I’m aware that not everyone uses grapeseed oil) and dust with almond flour.
In a large bowl, mix together almond butter and olive oil until smooth. Then blend in the eggs and agave nectar. In another bowl, combine your dry ingredients and then blend these with the wet ingredients until thoroughly combined. Fold in the olives and rosemary and pour the batter into your loaf pan.
Bake for 45-55 minutes, on the bottom rack of the oven, until a knife inserted in the center of the loaf comes out clean. Let the bread cool in the pan for one full hour and then serve.
I could obviously eat an entire loaf myself except RW has demanded that I share with him. Since he has built me a brand new bathroom I suppose I shall acquiesce to his demands.
This bread really saved me this week. I’ve been spending my afternoons stomping around the house complaining bitterly about how my body is craving grains and I just wish I could sink the hearts of my teeth into a beautiful slice of wheat bread, freshly baked, slathered in the magenta delicatessa that is plum jam. Sometimes we gluten-free folks experience times like this, times when nothing fills the void.
I hope your weekends are full of delicious foods, long walks, organic carrots and good books. If you can manage glutens, please raise a gloriously golden croissant in my name before you let its buttery fibers dissolve on your tongue tip.
Happy baking my friends!
Happy weekending my friends.
Be well.
xx
Plume
Post Scriptus:
Plum says, “Hi! Gimmie all your biscuits or I’ll twang your heartstrings!“
…she’s been helping RW paint our new bathroom doors. As you can see.
