From the kitchen of www.realsustenance.com.
I used this bread for Thanksgiving stuffing. It held up really well and tasted great too.
- 8 large Eggs
- 1 ½ TBS Oil
- 1/3 Cup Milk (dairy or nondairy)
- ¾ Cup Coconut Flour
- ¾ Cup Flax Seed Meal
- 2 ½ Tsp. Double Acting Baking Powder *(see note above)
- 1 Tsp. Sea Salt
- 1 ½ TBS Dried Rosemary
- 1 TBS Powdered Dried Sage
- 2 Tsp. Garlic Powder
- 1 ½ Tsp. Apple Cider Vinegar (or other vinegar)
1. Preheat oven to 325 degrees.
2. In the bowl of a mixer beat the eggs until they start to bubble and froth around the edges.
3. Add in the Oil and Milk and continue beating.
4. Add in the remaining ingredients beat until filly mixed. Oil a loaf pan or place a sheet of cut parchment into it. This bread is a little on the sticky side. (a smallish loaf pan will work best as this loaf is a little on the smaller side) Pour the very thick batter in. Smooth top.
5. Bake for 70-75 minutes. The bread should be firm to touch. It will not rise significantly- maybe just an inch or so.
To make the dried bread crumbs for the stuffing: Cut slices of the bread into cubes. Place on a baking tray and cook at 300 degrees for 45 minutes -1 hour until dry.
This recipe yields 1 full cookie sheet of bread crumbs. They can be made ahead and used in ANY stuffing recipe.