Lately I’ve been working on some bread recipes. Why you ask… Well just before Christmas my lil man had a small cold and after it seemed to move to his chest, I took him to the pediatrician. They right away told me his ear was “red” (to them this means an ear infection) and told me he needed antibiotics. Those antibiotics set off quite a chain reaction. His eczema turned into something different. What was just patches behinds his legs and on his elbows, suddenly became this body rash that became constantly uncomfortable and itchy. I did probiotics and hoped it would improved when the antibiotics were done, but it didn’t…. It seemed to get worse. We started to notice that after eating, he would get worse. Keep in mind we know his allergies and he is already eating a gluten free diet. Poor kid has been in torture.
As I began to do research, I came across something called histamine intolerance. Turns out there are some foods that contain high histamine levels and can cause some reactions which are completely different than being allergic. The only way to help heal the body is by eliminating these high histamine type foods for months and when the body has healed, then you can try to slowly introduce a few of these foods to see which of them your body may be able to tolerate and in what amounts. It was worth a shot!
Can you imagine how difficult this is with a child?! I mean ideally veggies is what will help… I’m still having to hide his in a quesadilla, and fight to get him to eat one baby carrot with a meal! It’s been a struggle. The last issue was the bread…. On the high histamine list is vinegar and yeast! Turns out he was reacting to the Rudi’s Gluten free bread he was eating as well… within an hour or so of eating it, he would break out all red and itchy. So the hunt began for Gluten free, yeast free, dairy free bread recipes… a mouth full and a daunting task!
I made this recipe first…. It was tasty, but quite dense. Like a dense mealy texture and mine didn’t rise as high.
So I tried this recipe, but subbed almond butter for the cashew butter. Man was it tasty and moist! But you won’t believe what the 4 1/2 year old complaint was…. it’s too brown… What?!
Talk about a picky child! *Sigh… Maybe it had something to do with the flavor, but how else is a child to describe it, right?
So I decided to figure out a way to combine both recipes in an attempt to get the best of both…
- 2 tbsp Almond butter
- 4 eggs separated
- 1 tsp raw honey (can use up to 2 tbsp if using for sweeter dishes)
- 2 1/2 tsp apple cider vinegar (with the mother)
- 1/4 cup original unsweetened almond milk
- 1 cup Bob’s Red Mill Almond Meal/Flour
- 3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour
- 1/4 Bob’s Red Mill Coconut Flour
- 1/4 cup organic ground flaxseed meal
- 1 tsp organic baking soda
- 1/4 tsp sea salt
2. I used a ceramic 9″x5″ pan. It was a little smaller on the bottom than the top, so it worked for me… but if you want to use an 8.5″x4.5″ loaf pan, you may get a better rise. Line your loaf pan with parchment paper and spread a thin amount of coconut oil on the parchment paper and the sides of the pan that are exposed.
4. Beat almond butter with egg yolks, then add the honey, vinegar, and almond milk.
6. Make sure oven is completely preheated before adding the egg whites and dry ingredients to the almond butter mixture. You don’t want your egg whites to fall, and the baking soda will activate once it’s added to the eggs and vinegar.
8. Pour beaten egg whites into the batter and beat until combined. Scrape the bottom.
10. Bake for 50-55 minutes, until the top is golden brown and a toothpick comes out clean. Do not open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
Store in an airtight container for about a week in the fridge. Enjoy!
I thought this was a perfect combination of the two recipes, not too dense, but moist and yummy! Let’s see if my little critic eats his lunch today… 🙂