By Rita Avellar
Breads are my specialty! I love finding new and easy recipes, or creating my own from scratch. While studying at the Institute for Integrative Nutrition, I learned about a variety of different dietary theories and this bread is a perfect option for those who are gluten intolerant but still would like to enjoy a delicious treat!
Flaxseed Coconut Cashew Bread
¾ cup cashew nut flour (you can grind the nuts in a blender, if preferred)
¾ cup coconut flour
¼ cup ground flaxseed
½ tsp. sea salt
¼ tsp. baking soda
¼ tsp. baking powder
1 tbsp. apple cider vinegar
- Pre-heat oven to 350 degrees.
- Line a bread loaf pan with parchment paper, so that the bread doesn’t stick.
- Mix all ingredients in a large mixing bowl and pour into pan.
- Bake for 40-60 minutes, or until the bread turns brown. Note: The bread doesn’t rise too much.
- Let it cool and enjoy!
Rita Avellar is a Certified Integrative Nutrition Health Coach based in Indianapolis. She has been a food and nutrition enthusiast since the age of 12. After careers in content marketing and fashion, she decided to follow her passion and start a career in wellness. To connect with Rita and learn more, visit: www.wmyh.me.