Not too long ago I mentioned that I was on the hunt for new cookbooks with paleo and gluten free recipes. I finally settled on these two and have been devouring each of them for new recipes to share with you. The muesli bread from this book, however, is by far a favorite new addition to my almond flour repertoire. It's gluten-free, sugar-free and chock full of fiber, protein and antioxidants. I like it slightly toasted with a bit of organic butter or goat cheese on top.
Also, feel free to substitute other dried fruits and nuts to suit your individual tastes. I plan on adapting the recipe to make cinnamon raisin bread this fall.
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