Well, hello my budding foodies! If you’ve been following along, you might have noticed a slight change in recipe content. We are trying to focus more on healthy recipes that are still quick and easy, adding in gluten free options, more vegan and vegetarian content, and, if we feel like getting really crazy, a sugar-free treat here and there. This transition to more holistic, thoughtful recipes is in large part due to my dietary restrictions. Having a husband who loves a protein and two sides for every meal & trying to find recipes that fit my health needs is not always the easiest & it has lead to many a failed recipe.
For all of you who are looking for healthy recipes that don’t sacrifice the flavor, or if you’ve got picky eaters or a dietary needs, we are excited to start sharing some of our favorite finds & creations with you! First up, the delicious gluten-free flax bread! Perfect for sandwiches, as toast, or just as is!
Okay, I know that doesn’t sound wildly exciting, but it’s really good! Sprinkle a little salt on top, maybe toss in some chopped rosemary (that is what I did with the second loaf, and let me just say….amaziiing) and you’ve got yourself one heck of a homemade bread.
This is the perfect bread to bake over the weekend to use during the week. It takes a little bit of time, but most of that is waiting for the dough to rise. Plus, good homemade bread is always worth it. Can’t wait to hear what you think!
- 4½ tsp active dry (baker's) yeast
- ⅓ cup warm water
- 2 cups warm Silk Original Almond
- 3 Tbsp canola oil
- 2 Tbsp honey
- 2 Tbsp molasses
- 1½ tsp salt
- 6-6½ cups gluten free flour
- ½ cup flax seeds
- Preheat oven to 375°F & while your oven is pre-heating, put the warm water in a large bowl & add in the yeast. Let stand until the yeast dissolves and foams (about 10-15 min)
- Stir in the Silk Almond milk, oil, honey, molasses and salt. Add 5½ cups flour, mixing well.
- Mix on low speed (to knead the bread), adding a bit more flour (if needed) until the dough is smooth and elastic. Slowly mix in the flax seeds.
- Gently form the dough into a ball & place inside a lightly oiled bowl. Sprinkle a little extra oil on top and rub around to coast. Place a clean dish towel over the bowl and let sit on the counter until it's doubled in size (1.5 - 2 hours).
- Once ready, punch the dough down and separate into two loaf shaped pieces. Place each piece into a greased 8" loaf pan and cover with a clean towel, letting it double in size again (about an hour).
- Bake for 40 to 45 minutes. Turn out of the pans and let cool on racks.
Recipe inspired by The Candida Cure cookbook
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.