Monday, June 11, 2012

Dark 'Rye' Bread

Well, I have another new favorite blog to check out for grain free recipes!  You need to take some time to look over at Elana's Pantry!  She has a lot of tried and true 'bread' recipes for those of us who miss it and would like to try other types of bread.

I didn't have a mini loaf pan so I used my new and fun muffin top pan...yes Elaine Benes, you can buy and make just the muffin tops, instead of chopping off the tops and giving the bottoms to the homeless....

I made these to go along with a healthy version of Corned Beef and Cabbage Casserole and they really hit the spot.  Bubba used the extra ones for sandwich buns in his lunch.

If you don't have caraway seeds, you will need them for this recipe, otherwise, it's just not the same.

Print Elana's recipe:  Dark 'Rye' Bread

Dark "Rye" Bread
courtesy of Elena's Pantry
makes 12 buns 

1 cup blanched almond flour
¾ cup golden flaxseed meal
½ teaspoon Celtic sea salt
½ teaspoon baking soda
¾ teaspoon cream of tartar
3 eggs
2 tablespoons olive oil
¼ cup water
1 teaspoon agave nectar
1-2 tablespoons caraway seeds

In a large bowl almond flour, flax, salt, baking soda and cream of tartar.

In a smaller bowl combine eggs, oil, water and agave.

Stir wet ingredients into dry, then mix in caraway seeds.

Allow batter to sit for 1-2 minutes to thicken.

Grease a muffin top pan and distribute the batter evenly.

Bake at 350° for 10 minutes.

Cool and serve.

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