recipe- brown rice potato bread
brown rice potato bread
Today I made this simple brown rice and potato bread. The recipe is very easy to adapt, so feel free to add your favorite herbs and spices. You could also use banana in place of the mashed potato if you are after a sweeter bread. Naturally gluten free, this light and nourishing bread slices fantastically and can be served sweet or savory. I enjoyed a slice fresh from the oven, and smeared with home made chia seed jam. Enjoy!
1 1/2 cups of brown rice flour*
3/4 cup nut butter (I used cashew)
4 free range eggs
1 cup of mashed potato*
1/4 cup melted extra virgin coconut oil, or butter
1 tsp baking soda
1 tbsp apple cider vinegar
a pinch of sea salt
*you could also use buckwheat or spelt flour
*pumpkin, sweet potato, avocado or banana work well also
Preheat the oven to 180°C, and grease a loaf tin.
Add all of the ingredients in to a food processor, blend until smooth. Pour in the the prepared tin, and then bake in the oven for 35-40 minutes or until a skewer comes out clean when inserted.
Will keep in an airtight container for 3-4 days.