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breads & muffins or 18 muffins yields 1 loaf, 4 challahs, before combining with the rest of the ingredients. This will help produce a light and fluffy bread. RECIPE NOTE Sift oat and quinoa flours, and then measure the required amounts, immediately before slicing. 3 slits on top. Let rise for 30 minutes. silicone individual-size challah molds with baking paper or grease with baking spray. (see recipe note) (see recipe note) 5. Bake the loaf at 35
27040_eyal - 27040_pnim_eyal.1.1.1 | 4 - B | 18-12-03 | 09:41:00 | SR:-- | Magenta
27040_eyal - 27040_pnim_eyal.1.1.1 | 4 - B | 18-12-03 | 09:41:00 | SR:-- | Yellow
#27040_eyal - 27040_pnim_eyal.1.1.1 | 4 - B | 18-12-03 | 09:41:00 | SR:-- | Black
27040_eyal - 27040_pnim_eyal.1.1.1 | 4 - B | 18-12-03 | 09:41:00 | SR:-- | Cyan
Instead of bread that is high in carbohydrates, these
High-Protein Bread Bars will boost your protein level.
Use almond milk instead of water for a richer taste yields 50 crackers
and smoother texture (and added protein). These bars EGG-FREE ALMOND
freeze well and also taste great toasted. FLATBREAD
2 cups Paleo baking flour
(see recipe note)
¼ teaspoon salt
yields 16 bars ¾ teaspoon honey
or 10 slices ½ cup oil
½ cup water

HIGH-PROTEIN TOPPING
BREAD BARS 1 tablespoon sesame seeds

2 cups flax meal (see recipe note 1 tablespoon poppy seeds
on p. 70) 1 tablespoon minced onion
1 tablespoon baking powder 1 tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon dried rosemary (optional) 1. Place the flour in a large bowl and sprinkle with the salt.
Dash of stevia or 1 tablespoon honey Mix to combine well.
5 eggs, beaten 2. Add the honey, then slowly add the oil and water while
½ cup water or almond milk mixing to form a smooth dough. Refrigerate for 2
1/3 cup oil hours.
3. Preheat the oven to 325 ˚F. Divide the dough in half.
1. Line a cookie sheet or 9-inch loaf 4. Working with one half of the dough at a time, place the dough
pan with baking paper. Preheat between two sheets of baking paper and roll out to ¼ inch thick-
the oven to 350˚ F. ness. Remove the top sheet of baking paper and sprinkle the RECIPE NOTE Paleo baking
2. In a medium-sized bowl, combine dough with the desired topping. Replace the baking paper over flour is a brand of almond flour
the flax meal, baking powder, salt, the dough and roll the rolling pin over it once again so the top- enhanced with a small amount of
rosemary, and stevia (if using). pings will stick to the flatbread. other natural gluten-free flours
3. Add the honey (if using), eggs, 5. Transfer the dough onto a cookie sheet and peel off the top to produce a perfect result in
water or almond milk, and oil. Mix sheet of baking paper. Repeat with the second half of the dough. gluten-free baking. Since almond
well. 6. Cut each sheet of dough into 2x3-inch squares with a sharp knife flour contains a high fat content,
4. Pour the batter immediately into or pizza cutter. Bake in the preheated oven for 5 minutes. the crackers will brown easily,
and it’s important to check them
the prepared baking pan. 7. Remove the flatbread from the oven and rearrange the squares frequently during baking so they
5. Bake for 20 minutes. Slice the loaf in the baking pan so that they will brown evenly (you may need don’t overbake.
or cut into bars when cooled. to cut the squares once again). Bake until lightly browned, an ad-
ditional 3–6 minutes. The flatbread will harden when cooled.

74 HEALTHY EVER AFTER 83