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 Hazelnut Bread 
 
The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; inflammatory bowel diseases

This bread is every bit as substantial and savory as wholegrain bread, but contains no grains, which makes it suitable for people allergic to gluten, those following the "Specific Carbohydrate Diet", and those following other low carbohydrate diets. The large amount of flaxseed provides plenty of Omega-3 PUFAs and phytoestrogens. Try adding grated vegetables, green herbs, or a dash of fish sauce for variation. The bread must be stored in a closed plastic bag in the refrigerator - where it will keep for 3-4 days - to prevent it from going stale.

  • 4/5 cup (125 grams) flaxseed, ground finely
  • 1 1/2 cup (3.5 dl) cold water
  • 3 tbs extra virgin olive oil
  • 1 tsp sea salt
  • 2 tbs brown rice vinegar
  • 1 tbs tamari
  • 1 tbs honey
  • 1 tsp cumin seeds, roasted and ground finely
  • 1 tsp fennel seeds, roasted and ground finely
  • 1 tsp coriander seeds, roasted and ground finely
  • 3 3/4 cup (500 grams) hazelnuts, ground finely

Cooking Instructions
1) Combine flaxseed, water, extra virgin olive oil, sea salt, brown rice vinegar, tamari, honey, cumin, fennel seeds, and coriander seeds in a bowl and mix well.
2) Add the ground hazelnuts little by little while stirring constantly. Knead the dough for 2-3 minutes until the ground hazelnuts are evenly distributed.
3) Transfer the dough to a loaf shaped baking tin approx. 9.5x4x6 inches (1L) lined with baking paper and bake the bread for 1 hour in a 400 degree F (200° C) hot oven.
4) Leave the hazelnut bread at room temperature to cool down before removing from the baking tin.


Note: Measurements are provided in both U.S. and European/metric units.
 
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