Carrot and Potato Soup with Polenta Bread

The soup
4 carrots
2 onions
2 potatoes
2 garlic cloves
Salt and pepper
1 litre of vegetable stock

Cover all the veggies with the stock and simmer until veggies are cooked; blend soup

Polenta Bread
2 cups of self raising gluten free flour
1/2 a cup of polenta
1/4 cup of fibre grain
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Gluten Free Loaf

I made this recipe up this morning as an alternative to bread and a gluten free approach with straightforward and economic alternative to store bought loaves. Enjoy!! Xx

Ingredients

2 and 1/2 cups gluten free self raising flour
300 ml almond milk
1 egg
Tablespoon of nuttlex

Directions
1. Heat oven 180 degrees
2. Grease bread baking tin with nuttlex
3. Stir all the ingredients together with a wooden spoon
4. Pour into bread tin
5. Bake for 45 minutes to 1 hour or until the loaf rises and is golden brown
6. Enjoy!