Grain Free Christmas Bread
This gluten and grain-free Christmas bread is absolutely gorgeous. Perfectly spiced, moist and naturally sweetened, all it needs is a little smear of butter and a nice cuppa!
Course Baking
Cuisine International, Irish
Servings 12
Equipment
- Mixing Bowl, Loaf Tin
Ingredients
- 70 g almond flour
- 30 g coconut flour
- 50 g finely milled flax seed
- ½ tsp sea salt
- ½ tsp bread soda
- ¼ tsp baking powder
- ½ – 1 level tsp cinnamon
- ½ – 1 level tsp allspice
- 100 g mincemeat
- 2 large eggs 4 eggs if making dairy free
- 180 – 200 ml buttermilk 100 – 120 ml soya yoghurt for dairy free version
Instructions
- Pre-heat oven to 170 C, lightly oil a 450g (1lb) loaf tin and line with paper loaf liner or parchment or greaseproof paper.
- Sieve all dry ingredients into a bowl, gently mix in mincemeat.
- In a small bowl whisk the eggs and buttermilk until blended.
- Make a well in the flours. Add liquid, stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.
- Transfer the mixture into a lined loaf tin and make a little did in centre with a spoon. Place in oven at 170 C for 30-40 minutes or until bread is cooked.
- Allow to cool on a wire rack
Maggie's Tips
- Check out IINH mincemeat recipe https://www.iinh.net/vegan-friendly-christmassy-mincemeat/
- If you want to make this bread dairy free use 4 eggs instead of 2 and add in 100ml of soya yoghurt instead of buttermilk.
- This is quite costly to make, so you might want to ration your slices.
- Check out IINH for variations of this bread https://www.iinh.net/taste-health-recipes/