Gluten-free, dairy-free, and diabetic-friendly, this is a perfect alternative for people with wheat allergies.
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ cup flax meal
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 5 eggs
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Mix the dry ingredients, then add the remaining ingredient and mix well. Put the batter in a greased loaf pan, then bake at 350 F for 30 minutes.
You get to choose all the ingredients that will go into your bread — from the highest quality flours, leavening agents, to even eggs and dairy. You can also choose ingredients that are more nutritious, allergen-free, and suitable for your needs and wants. Furthermore, you can avoid the risk of consuming preservatives and artificial ingredients to prolong their shelf life and enhance flavor, which is more likely to be present in store-bought bread.
This information was sourced from Dr. Mercola’s website — an excellent source for alternative health.
The best way to consume and digest eggshells is in powdered form, but first, they must be cleaned properly to get rid of any bacteria that may be hanging around. To say that eating eggshells right after peeling them is not recommended is a gross — in every sense of the word —understatement. Also keep in mind that organic free-range eggs are not only recommended but crucial. I personally have a teaspoon of eggshells every day.
The best way to prepare eggshells is to powder them in a grinder, such as a coffee grinder or food processor, but again, make sure they’re organic free-range and dried properly before you grind or eat them. Also, it’s important to remember NOT to remove the membrane, the ultrathin “skin” between the shell and the outer shell, as this is where the nutrition comes from. Luckily, preparing your eggshells is an easy process:
- Once you’ve used one or more organic eggs, save the shells, drop them into boiling water for about five minutes to clean them and remove bacteria.
- Spread the shells on a paper towel placed on a baking sheet to dry. Meanwhile, preheat your oven to 180 degrees F.
- Remove the paper towel, spread the shells out on the baking sheet and bake for around 10 minutes to further eradicate harmful bacteria. This step also serves to further dry them, which makes them easier to grind.
- Grind the dried, baked eggshells in a coffee grinder (or a good quality blender that grinds them very finely) until they attain a powdery substance.
- Store the powder in an airtight container to keep out moisture.
Ways to Use Your Powdered Eggshells
Probably the easiest way to eat your powdered eggshells is in a smoothie. Healthy Food Tribe recommends 1 tablespoon per week, which you can spread out in increments whether you have smoothies every day or only a few times a week. Around 2.5 grams is recommended as enough to meet your requirements. Other ways to get the benefits of powdered eggshells, without affecting the flavor of the foods, include:12
- Sprinkling a bit on pizza
- In pasta sauce or salad
- In juice or even water; stir it in and drink it down quickly before it settles to the bottom of the glass
- Casseroles or scrambled eggs
- Coffee, as powdered eggshells are said to reduce or even eliminate bitterness when it’s added to the grounds before brewing