Experience the unique flavors of the tropics with this delightful breadfruit bread recipe, inspired by Jungle Project’s breadfruit flour. This exceptional bread is not only nutritious, offering a wealth of health benefits like antioxidants, vitamins, and minerals, but it’s also wonderfully versatile. Its light, fluffy texture and pleasing crust make it ideal for any sandwich. Crafted primarily from breadfruit flour, it’s a gluten-free, grain-free, dairy-free, sugar-free, and soy-free choice that’s simple and quick to prepare.
Enjoy it toasted in a sandwich or topped with almond butter and fruit for a nutritious snack. Feel free to experiment with additional toppings such as honey, vanilla, cinnamon, dried fruit, or chocolate for a sweeter version!
Ingredients:
- 2 cups breadfruit flour
- 2 Tbsp coconut flour
- 1/4 cup flaxseed meal
- 1/2 cup tapioca flour
- 1/2 tsp baking soda
- 1 1/2 tsp aluminum-free baking powder
- 3/4 tsp sea salt
- 3 large eggs, whisked
- 2 large egg whites, whisked
- 6 Tbsp plant-based milk
- 1/2 Tbsp raw apple cider vinegar
- 1/4 cup olive oil
Instructions:
- Preheat oven to 350°F (180°C). Line and grease an 8 x 4-inch loaf pan.
- Mix all dry ingredients in a large bowl. In another bowl, whisk together eggs, egg whites, milk, vinegar, and olive oil.
- Combine wet and dry ingredients, stirring just until moistened.
- Pour batter into the pan, evening it out and tapping the pan to remove air bubbles. Optionally, brush with extra milk or egg wash.
- Bake for 1 hour or until golden brown and risen.
- Cool in the pan on a wire rack for 30 minutes, then lift out using the parchment paper. Continue cooling on the rack.
- Slice and serve. Store in the refrigerator for up to four days or freeze for longer storage.