Matcha Morning Bread + Rose Water Ghee
From Alle Weil for Flora ex Machina
Ingredients
- For matcha bread:
3 cups finely ground blanched almond flour
1/4 cup ground flaxseed
1 1/2 tablespoons matcha powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea or Himalayan salt
4 eggs
1/2 cup almond milk
2 tablespoons honey
1 tablespoon ghee or softened virgin coconut oil
1 tablespoon apple cider vinegar
1 teaspoon almond extract (optional)
- For rose water ghee:
1/4 cup ghee
1 tablespoon raw honey
1 teaspoon rosewater
1/8 teaspoon sea or Himalayan salt
Directions
To make the bread:
- Preheat oven to 400ºF.
- Generously grease 8 x 4 bread pan with ghee or coconut oil and set aside.
- Combine all dry ingredients and mix well.
- In a separate bowl, whip the eggs until well blended and fluffy, about five minutes. Add the rest of the wet components and blend until well combined.
- Add wet ingredients to dry ingredients and combine until well mixed. Immediately add to baking pan and spread evenly.
- Bake at 400ºF for 30-35 minutes until golden brown and a toothpick comes out clean.
- Let cool for 30 minutes and serve with salted rose water ghee.
To make the rose water ghee:
- Whip all ingredients until well combined. Spread on your favorite breads and baked goods. Store in the refrigerator in an airtight container.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 1 loaf
- Total Time
- 34 minutes, 59 seconds