Here is the recipe I followed:
3/4 c. hazelnut meal/flour
1 tbsp coconut flour
1/8 c. golden flaxseed meal
1/8 tsp sea salt
3/4 tsp baking soda
1/8 c. canola oil
1/2 tbsp honey
1/2 tbsp apple cider vinegar
Pulse first 5 ingredients in a food processor (through baking soda). Add in eggs, oil, honey and vinegar and pulse until smooth.
Bake at 350 for 22 minutes. Let cool in pans 5-10 minutes then remove and let cool completely on wire racks.
I made half the recipe this first time (I usually do this with new recipes so as not to waste ingredients!), and used two mini bread pans. I thought the batter would fill about 4 mini pans but.. I was wrong... I filled 2 pans to the top... take a look at how they turned out.
I know they don't look that small here... take a look at this one...
|The left is a standard size bread loaf from the grocery store, the right are my cute little mini loafs!|
Now you can really see how small and cute they are :)
The taste of this bread resembles the Hazelnut English Muffin/Bun/Bread I have made several times, although the texture is a bit more delicate. Once the loafs cooled I placed them in a plastic bag and have stored them in the refrigerator. I'm hoping that by being cooled they will be strong enough to hold up for a mini-sandwich!
Regardless of their size they are delicious, not sweet, very bread-like and most importantly yeast free!
Play around with this recipe and let me know how it turns out. Enjoy!