Breakfast is an important part of my day. I can never skip it. But I can’t sit down to a hearty breakfast still groggy-eyed and in my pj’s either. I start the day with a cup of tea and a digestive. Yes,that’s fuel for the heavy work to follow.
A half hour to one hour studies later, I’m off to make breakfast and lunch for boys and hubby. Waking them up, getting them fed and ready for school and work with packed meals in their bags requires copius amounts of energy. That’s where my tea and biscuit comes in handy. Ha.
Before I set to tackle the house which by this time looks like a whirlwind has passed through, I sit down for my proper breakfast. That is, I start cooking my morning meal. When you’re on a Gluten Free, Dairy Free, Sugar Free diet that’s the most sensible thing to do.
This bread doesn’t require a lot of ingredients but just a few which are sure to be in the cupboard of those of us who chose to eat this way. I added cinnamon and vanilla to the original recipe to give it more flavour. And for milk, I used almond milk as that’s what I have in hand and use everyday. But that can be substituted with coconut milk or any other dairy free milk. Try this out when the baking bug bites you and I’m sure you’ll love this.
- 240 g Hazelnuts
- 60 ml or 1/4 cup Almond Milk
- 1 tbsp Maple Syrup
- 4 Eggs, separated
- 30 g Coconut Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 tsp Cinnamon Powder
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
Prep time: Cook time: Total time: Yield: 10 Slices