Healthy Easter Braid
  • 200g (2 cups) of brown rice flour
  • 100g (1cup) of buckwheat flour
  • 200g (2 cups) of millet flour
  • 1½ TL locust bean gum or tapioca
  • a pinch of cardamom
  • 1 pck. aluminium-free baking powder (17g)
  • 1 pck. gluten-free dry yeast
  • 150ml (1/2 cup + 1 tablespoon) of almond milk + more for the glaze
  • 100ml (1/3 cup + 1 tablespoon) of sparkling water
  • 100g (1/2 cup) unsweetened apple sauce + 2 tablespoons for the glaze
  • 50g (3 tablespoons) of extra-virgin coconut oil
  • a handful of almond slices
  1. Quickly heat the almond milk to lukewarm, not hot (test this with your pinky, it cannot be hot or the yeast will die). Combine 50g (1/4 cup) of almond milk with the yeast and 1 tablespoon of apple sauce. Set aside for 10 minutes until bubbly.
  2. Combine all the dry ingredients in a large mixing bowl. Mix well.
  3. Quickly heat the coconut oil, add the apple sauce and remaining almond milk. Mix well and add the wet mix and the yeast to the dry ingredients while constantly stirring with a spoon or a hand mixer. You can also do this process in your food processor. Finally add the sparkling water. Knead the dough for five minutes with your food processor or your hands (this will be sticky, however). Transfer the dough into a clean mixing bowl, cover with a clean towel and let sit for 1½ - 2 hours until it has visibly doubled in size.
  4. Transfer the dough on a clean surface covered with a little bit of flour. Separate the dough into three equal pieces, and roll each part into equally long strands. You will need wet hands and probably some more flour as the dough is quite delicate. Place the strands diagonally onto a baking tray that you covered with baking paper. Press the three strands together at the top and begin braiding. Secure the end in the same way. Cover the braid with the towel and let it rest for another 15 minutes. Pre-heat the oven to 180°C (360°C) in the meantime.
  5. Glaze the mix with 2 tablespoons of almond milk and sprinkle it with almond slices. Bake for 30 - 40 minutes until the bread is beginning to have a nice golden-brownish color.
  6. Glaze the braid with a mix of 2 tablespoons of apple sauce and 1 tablespoon of almond milk right after you take it out of the oven. Let it dry for 10 minutes and enjoy.
Recipe by Heavenlynn Healthy at