Cristina's Health Bread

This is the most forgiving and easy bread to make, keep and love. Developed over many years with basic kitchen chemistry to avoid gluten, yeast and sugar, and to give my loved ones a tasty protein boost for breakfast or any other meal.

Calculate 15 minutes for mixing ingredients for the dough. The only thing you have to have in mind is to add approximately 2 tsp of bicarbonate, 2 tsp of salt and a sweet fruit for every 5 dl of flour, so make as much as you want. It can easily be frozen. The sugar in the fruit and the salt makes the bicarbonate raise the bread. The more compact the flour you use, the more salt, bicarbonate and sugar (fruit) you need for the bread to raise. If you are on a candida diet use carrots instead of fruit. I always use carrots.

I save all the “old” bananas and other fruit that we don’t want to eat in the freezer and I use them for this bread or as sweetener in healthy desserts. When fruit turns old it produces more fructose (the sugar in fruit) and that’s why it becomes sweeter with time. Don't forget to peel them before freezing!

Mix well in a bowl:

  • 5 dl flour without gluten; quinoa, amaranth, teff, chick-peas, mijo, soy, potato, corn, rice, or any other flour you find or make yourself if you have a grinder. Make some of the flour whole grain, e.g. with the husk. I always mix several flours to get all the amino-acids and therefore more protein.
  • If you are not intolerant to gluten you can use some grains with low gluten content; spelt, kamut, rye, barley, oat.
  • 1-2 dl quinio, mijo, oats or other flakes to make it soft (not necessary)
  • 2 tsp bicarbonate soda 
  • 1/2 dl raisins (if you like)
  • 2 dl nuts or more, like almonds, walnuts or hazelnuts and/or seeds if you want more protein
  • You can spice it up with a bit of cardamom and cinnamon or clove and ginger for Christmas, or mint, orange peel, cayenne….whatever you like.

Mix well in a mixer or another bowl:

  • 5-7 dl of water (more water if you use drier flour)
  • 1 dl Linseeds (flax seeds if you wish)
  • 2 tsp salt (the salt always needs to be the same amount as the bicarbonate and in proportion to the sweetener, i.e. the fruit for it to raise)
  • 1-2 fruits (grated if you don’t have a mixer) like sweet apple, pear, orange or other fruit, or the pulp from a juicer. Carrot is also sweet enough. If you use a brown banana you just need one. If you use other fruit you may need 1 ½-2 depending on the sweetness.
  • Brown bananas are great as sweeteners, the most sweet fruit.


Mix all dry ingredients and all wet ingredients apart in separate bowls, so that you are sure it is mixed well. Then mix all together until the consistency of a sticky porridge. Add more water until it’s sticky but not runny. 

Put the mass in bread trays, put pumpkin, sesame or other seeds on top if you want and push them down a little so that they stick to the surface.

Bake for 40-60 minutes on 150 degrees, depending on how sticky the mixture is. Stick in a stick in the center of the bread to see if ready. When the stick is not wet anymore the bread is ready. If you took it out to early just put it in again. Breads always want to rest before cutting so let it cool off under a towel about 20 minutes before eating.

If you don’t have time to bake it you can just leave the dough in the fridge and bake when you come back. I often leave it over night so that we have newly baked bread in the morning. For shorter baking time make a flater bread in a low pan. You can freeze it or keep it in the fridge.

You can change the ingredients to you own liking as much as you want – we do that all the time. It is a very forgiving bread and you can elaborate very much until you find what you like but DON’T fall into using white wheat flour or taking away the nuts/seeds, etc. Then you miss the point and might as well buy a white pre-sliced loaf.