Gluten-Free Mini-loaves for Breakfast
 
 
Serves: 3 mini-loaves
Ingredients
For the bread batter:
  • 1 Cup ground golden flaxseed meal
  • 1 Cup garbanzo bean flour (chickpea flour)
  • 1 Tablespoon baking powder
  • 1 Teaspoon sea salt
  • 5 Large eggs
  • ½ Cup water
  • ¼ Cup rosemary infused olive oil (just drop fresh rosemary into some evoo and voila, rosemary oil)
For sun dried tomatoes, basil, and Parmesan loaf:
  • ¼ Cup chopped sun dried tomatoes
  • ⅓ Cup diced and sautéed sweet onions
  • ¼ to ⅓ Cup grated Parmasean cheese
  • 4-5 Basil leaves, minced
For mushroom, onion, and sage loaf:
  • ⅓ Cup diced and sautéed sweet onions
  • ⅓ Cup diced and sautéed button mushrooms
  • ½ Tablespoon to 1 Tablespoon sage, diced and briefly sautéed in oil
For spinach, tomato, and feta cheese loaf:
  • ¼ Cup steamed spinach, diced
  • ¼ Cup onions, diced and sautéed
  • ½ Cup sun gold or other grape tomatoes, halved
  • 1 Tablespoon fresh parsley, minced
  • ¼ Cup feta cheese, crumbled
Instructions
  1. Prep all of your vegetable fillings by sautéing or steaming with your favorite seasonings and set aside. I provided the measurements for the fillings above as a guide, but basically just add whatever you think will taste good in whatever proportion you like. This is a no-fail situation.
  2. Preheat oven to 350F. Spray 3 mini loaf pans or a muffin tray with olive oil and set aside.
  3. Place your eggs, water, and oil in a bowl and beat vigorously until the eggs are foamy.
  4. In a separate bowl, mix all of your dry ingredients.
  5. Combine wet and dry ingredients.
  6. Using a spatula, gently fold the two together and whisk out any lumps that remain.
  7. Line the bottom of each pan with batter. Add in some of your filling, gently mix for even distribution, pour in more batter and add your remaining topping ingredients.
  8. Bake 20 - 30 minutes. The amount of filling you have in each loaf will extend the bake time. The loaves are done when a toothpick inserted comes out clean. Store cooled loaves in refrigerator. They freeze well also!
  9. These make great muffins too. And they taste great plain, without any toppings.
Recipe by at https://www.thescratchartist.com/gluten-free-flaxseed-bread/