Psyllium Oatmeal Bread – For People with Candida and Digestive Issues
Cook time: 40 mins
Total time: 40 mins
- 2 cups ground gluten free oats (I used a grinder to make this from porridge oats)
- 1 cup ground almonds
- 2 cups gluten free flour mix (I used one with millet flour)
- 2 cups boiling water
- 2 cups almond milk
- 4 heaped tsp psyllium husks
- 2 eggs at room temperature/ flax eggs or other egg alternatives
- 1 tsp cinnamon
- 1.5 tsp aluminum free baking powder
- pinch of salt
- Preheat the oven to 350F/175C/Gas 4 with a medium sized bread baking pan.
- Meanwhile pour the hot water over the Psyllium husks while stirring to make sure it doesn’t clump together.
- If you don’t have oatmeal and ground almonds at hand you can quickly and inexpensively grind your oatmeal and almonds at home with a grain mill or handy little coffee grinder like I did.
- Mix the ground oatmeal, almonds, gluten free flour, spices and baking powder together in a bowl.
- Take the baking tray or bread tin out of the oven and line with non stick baking paper.
- Beat the eggs in a separate bowl (or simply add egg replacer) and then fold the dry ingredients and the psyllium mixture under on the lowest setting or manually (careful not to burn yourself). Add 1-2 cups of almond milk if the dough is not pliable enough. I did everything just with a wooden spoon in one bowl, which made it a bit more dense than if I had beaten the eggs.
- Either form the dough into an oval shape that you place in the center of your lined baking tray or you fill a medium sized bread baking pan for a rectangular bread loaf shape.
- Slash the top in half with a knife and bake for about 40 minutes, or until rich golden-brown in colour and hard in the center. Leave to cool on a wire rack before slicing. Then freeze and enjoy toasted.
Recipe by Candida Diet Plan at http://candidadietplan.com/psyllium-oatmeal-bread/
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