I posted my Golden Loaf recipe on my TikTok and it went viral.

I've been told by various people that this bread is life changing and I stand to agree.

I’m all about being humble, until it comes to the kitchen because I know my Golden Loaf recipe is it! It’s gluten-free, dairy-free, vegan, keto, packed with protein and fibre, and most importantly it’s delicious, gut-friendly and so ridiculously easy to bake!

The Golden Loaf fresh out of the oven and served with organic avocado, herbs from the garden, Australian seeds and a drizzle of Golden Groves organic olive oil

Now, I know the thought of making your own bread seems inconvenient. It feels like a lifetime ago, everyone was posting their gluten-rich, sourdough loaves in lockdown. We all claimed to love the slower pace, as well as the luxury of time to prepare our meals and bake our own bread. Now that we have all well and truly assimilated back into society, the thought of making our own bread seems too laborious and time consuming. But what if I told you that you can make this Golden Loaf faster than you can pop down to your local bakery?

MY GOLDEN LOAF RECIPE

Preparation time: 5 minutes

Baking time: 50 - 60 minutes

Ingredients

• 1 cup almond meal

• 1 cup pumpkin flour (I make my own)

• 1/2 cup coconut flour

• 1/3 cup psyllium husk

• 1/4 cup chia seeds

• 1 tbs baking powder

• 1 tsp salt

• 2 cups warm filtered water

• 2 tbs Golden Groves organic olive oil

• 1 tsp apple cider vinegar

Method

1. Preheat your oven to 180 degrees Celsius.

2. Boil two cups of filtered water in your kettle and let it cool whilst you prepare the dry ingredients.

3. To make your own pumpkin flour, add pumpkin seeds to a food processor and blend until the seeds create a fine dust. You’ll need just over a cup of Australian pumpkin seeds to yield a cup of pumpkin flour.

4. In a bowl, add and mix all the dry ingredients with a wooden spoon. You want to mix these dry ingredients well, breaking down any clumps of almond meal.

5. Once you have mixed the dry ingredients, create a small well in the centre of the bowl.

6. Add the Extra Virgin olive oil, apple cider vinegar and water to the dry ingredients. The bread has a more dense and wet consistency, so you may need less than two cups of water.

7. Mix all the ingredients in the bowl, until a dough like consistency forms.

8. Line a baking tray with baking paper and shape your dough into an oval loaf.

9. Decorate the crust of your loaf as you wish. I love adding flaky sea salt, pepitas, fennel seeds and turmeric.

10. Bake your loaf in the oven for 50 - 60 minutes. Depending on your oven and desired consistency, your bread may need longer. As I mentioned, this bread does have a more wet consistency, so it will feel a little damp in the centre, but you may cook it for longer to make it more dry.

11. Once your loaf is cooked, allow it to cool on a rack.

12. To store, wrap your loaf in a kitchen towel and store in the pantry for up to 7 days.

Ingredient Alternatives

Some of the most asked questions on my video is alternatives for particular ingredients. If you have a nut allergy, you can substitute the almond meal for another flour such as hemp flour, cassava flour or besan flour. If you would like to substitute the psyllium husk, you may do so with flaxseed meal.

As always, if you have a question, feel free to ask below and I will be happy to answer. If you make the loaf, please let me know and share you creations. It honestly makes my day seeing you create my recipes and taking care of your health!