This nutritious high fiber bread is excellent for toasted open-faced sandwiches, spread with nut butter or served toasted with a comforting bowl of soup.
- 1 cup brown rice flour
- 1 cup garbanzo bean flour
- ½ cup ground flaxseed
- 1 tsp xanthan gum
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- Pumpkin seeds and slithered almonds for topping
- 1 egg
- 2 cups skim milk
- 1 tbsp honey
- ¼ cold pressed extra virgin olive oil
- 1 tbsp fresh lemon juice
Preheat oven to 180 degrees Celsius.
In a mixing bowl combine all the dry ingredients and whisk together. In a separate bowl, combine the wet ingredients and whisk together.
Pour the wet ingredients into the dry ingredients and mix through until batter is smooth. The dough will be very moist, almost like a cake batter.
Lightly grease a non-stick deep rectangular loaf pan. Pour the batter into the pan then sprinkle with pumpkin seeds and almonds.
Bake for approximately 40 minutes until crust is a lovely golden brown. Allow bread to cool on a rack for about 10 minutes before eating.