Annie I think it was only posted on Primal team so I posted here. Anyway, I noticed the baking soda too so I might try baking powder instead. It is similar to a muffin recipe I used to do with flax meal only and that had baking powder. Hope it will work, and will let you know!
PS has NOT stopped me from eating it every night for a snack!!
Thanks for posting this again for those who might have missed Laura's original post. This bread is very good. I will be making it again only this time I will cut back the baking soda to 1 teaspoon, separate the eggs, whip the egg whites and fold them gently into the rest of the stuff for extra lift. I'll let you know if I get better texture.
I seem to have sensitive taste buds to baking soda 'cuz its taste came through a little too much for me. It's such a tender bread both in texture and taste that anything you add to it will get highlighted. I'm thinking orange zest and/or vanilla extract or maple extract or anything else we can come up with might be fun additions.
I used the bread for French toast. It worked pretty well though maybe next time i do that i will toast it first just a little...or, second thought; leave a couple slices out overnight to dry out before cooking...yeah, that's what I'll do.
I wonder if slices of this bread could be layered with berries and whipped cream?? She's out of control!
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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