This recipe is adapted from Erica White’s, “Beat Candida Cookbook”
Ingredients
225g/8oz plain wholemeal flour
1 teaspoon bicarbonate of soda (e.g. Doves Farm)
2 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil or melted butter
1 organic free-range egg
150ml / 1/4 pint almond milk
Method
Preheat oven to 190°C/375°F.
Mix the flour and bicarbonate of soda power together. Stir in the lemon juice and oil/butter. Beat the egg and almond milk together and add to the mixture (if the mixture is too stiff, the bread will be dry so you may need to add some extra liquid). Mix to a batter and put into a 1/2 kg/1lb loaf tin that is lined with baking paper. Bake for 45 minutes. It is easy to double the mixture and make two loaves at a time, one to freeze.
