Leslie Woolley’s Original Shred Bread
Original Shred Bread Recipe- by Leslie Woolley
- Pre heat oven to 350
In a large bowl whisk together :
- 4 organic eggs ( + 3 EGG WHITES added at end )
- 2 tsp honey
- 1/4 cup coconut oil
- 1/2 tsp Organic Apple Cider Vinegar
In a separate bowl add
- 1/4 cup gluten free “Super seed & ancient Grain Blend”(Trader Joes)
- 1/4 cup gluten free “Gluten Free Ancient Grain & Super Seed Oatmeal” (Trader Joes)
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 3 twists of Himalayan sea salt
- 2 tsp chia seeds
- 1 TB Rosemary
- 1 tsp Thyme
- 3 Dashes of Turmeric
- 1/4 cup pumpkin seeds
- Whisk ingredients then slowly add dry mixture to the wet ingredients
Once all ingredients are combined :
- Add 3 egg whites to the mixture and whisk together
- Cut a piece of parchment paper to fit the bottom of your bread pan, make sure edges are exact or smaller then the base of the pan, make sure the edges are not sticking up
- Grease the sides of the bread pan with Organic Coconut oil ( a little goes a long way)
- Pour mixture into the pan evenly
- Bake for 35 min
- Sprinkle Sesame seeds , Pumpkin seeds, Almond slices, and a pinch of “Ancient Grain & Super Seed Oatmeal” on top of the Bread, then put back in the oven for +5 min.
When Done,
- Cool on wire rack In pan for 5-10 minutes
- Then Remove from Pan (I use a spatula to loosen up the sides of the bread against the pan), then gently lift the bread out of the pan and place bread on wire rack to finish cooling
Enjoy!
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