This recipe was given to me by Petronella Ravenshear of Chelsea Nutrition. It’s my gluten-free go-to breakfast bread. Two slices in the morning are quite filling. People are amazed that it tastes so good. Best to make a loaf, then cut it into slices and freeze them. Simply, defrost them by putting time into a toaster. Great with coconut oil or avocado. Prep time for the recipe is no more than 10 mintues! 😊
[cooked-recipe id=”65″]
