Spring has arrived, and with it comes a time to lighten up the diet and allow the body to release stored toxins. During Spring, Ayurveda recommends eating more leafy greens, sprouts, berries and cherries, while eating less of the heavy, mucus producing foods like wheat, dairy and sugar.
But that doesn't mean you can't have bread, because I've got a recipe for you that is totally Spring-worthy!
This quick bread recipe is something I have developed over several months, tweaking it so that the result is a nearly fool proof loaf that slices well and tastes great, even without gluten. My daughter loves this bread - toasted or not - with a little honey drizzled on top. It also makes a nice Almond Butter and Jelly sandwich (although made ahead of time and packed in a lunch it got a little mushy, so it's best made fresh).
This can also be used as a base for any number of variations like cinnamon raisin or fresh rosemary with kalamata olives. Try it a couple of times, and then start experimenting!