I really love eating these mini breads for breakfast, so I must have put them into this collection. Hope you’ll enjoy them as much as I do!
Preparation time: 25 minutes
Rising time: 2 hours
Cooking time: 45-50 minutes
- 2 tbsp. (30ml) of organic grounded flax seeds
- 1 1/4 cup (312.5ml) +6 tbsp. of lukewarm water
- 1 1/2 tbsp. (22.5ml) of yeast
- 2 tbsp. (30ml) of organic cane sugar
- 3 tbsp. (45ml) of olive oil
- 1 tbsp. (15ml) of organic agave syrup
- 1 ripe mashed avocado
- 1 cup (250ml) of organic oat flour
- 1 cup (250ml) of buckwheat flour
- 1/2 cup (125ml) of white rice flour
- 1/2 cup (125ml) of tapioca flour
- 2 tsp. (10ml) of xanthan gum
- 1 1/2 tsp. (7.5ml) of salt
- 1 cup (250ml) of chopped organic dates + 5 tbsp. (75ml) of water
- 1/2 cup (125ml) of walnuts
- 1/2 cup (125ml) of organic dried blueberries
- Mix in 1 1/4 cup of water, the yeast and the sugar. Set aside for 10 minutes.
- In a small bowl, mix 2tbsp. of grounded flax seeds with 6 tbsp. of water and put aside for also 10 minutes until it’s thick and gummy (that’s my egg replacer).
- In a small pot, cook 1 cup of chopped organic dates + 5 tbsp. of water for about a minute or two, then it turn into a puree. I used a hand mixer to make it even smoother and lighter, but that’s optional. You could also put it in a small food processor like hand chopper.
- In a medium bowl, combine the oat flour, the buckwheat flour, the white rice flour, the tapioca flour, the xanthan gum and the salt.
- Add in the yeast in the water, the olive oil, the mashed avocado, the agave syrup and the grounded flax seeds. Mix it for about 5 minutes.
- Put in the walnuts and the dried blueberries and continue to mix for a minute or until it’s all well blended.
- For this recipe, I used a mini loaf pan that contained 8 loafs (3 1/2″x2″ ea.). You could do it on a regular loaf pan, but you’d have to adjust the cooking time to about an hour.
- I put a layer of dough which is about 2 tbsp., then a layer of dates puree and cover with another layer of dough. if you use a regular bread tin, you could do half and half of dough. Put it aside in a warm place for rising (I put it in the microwave with a cup of hot water) for about 2 hrs.
- Preheat your oven to 350º.
- When the size has doubled, put it in the oven for 50-55 minutes.
- When you take it out of the oven, let it cool for 5 minutes before you transfer it on a wired rack to continue the cooling.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“Awesome, loved it”
“Tasty!”
“Delicious”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
