This is my first blog in quite awhile. My original plan was to post something once a week but well, life got in the way. I've been super busy in my clinic and have now opened the door to my new consulting space. I've moved my clinic room home because I need to be closer to my kids, dog and kitchen! My littlest, Clementine starts at her new montessorri school next month, so I'm hoping I will have a little more time on my hands.
Anyway, apart from busy clinic, I've been getting my kids super healthy. They have gone gluten free, low casein and no refined sugars (apart from a recent birthday). Overall, they are pooping more, calmer, happier and healthier kids. The changes have helped my son massively. We've been working through some issues since November last year and we are just starting to see the light. We really couldn't have made such progress without address diet and his gut. Who would have thought a vaginal delivered, breastfed baby of a nutritionist would have gut issues right?! That's what I first though. We are all healthier today because of him. Everything happens for a reason.
Ok, the bread. Incredible, crunchy on outside, moist on the inside. Do I need to say more?!
Ingredients
200g almond meal
65g arrowroot
3 tablespoons chia seeds
1 1/2 tablespoons bicarb soda
1/4 cup olive oil
2 teaspoons maple syrup
1 teaspoon apple cider vinegar
1/4 cup of any milk (whole milk, almond etc)
Pinch of salt
Method
1. Preheat oven to 180c.
2. Chuck all ingredients in a blender or food processor and combined well.
3. Pour into a well greeted loaf tin (I use coconut oil).
4. Sprinkle with salt flakes.
5. Place in oven and cook for 35-40 minutes.
6. Remove from oven and allow to cool on rac
7. Serve straight away with lashings of grass fed butter or allow to cool, slice up and freeze in portions.
