Dia de los Muertos, Day of the Dead, is a Mexican holiday that’s observed on the first of November, and it brings families together by celebrating the memories of loved ones who have come before us. Traditionally, families set up ofrendas, altars,in their homes, and decorate cemeteries with marigold blooms and bright papers. Our Siete family prepares a few weeks early by baking recipes that have been passed down for generations, like this Pan de Muerto. This grain free bread recipe calls for almond flour, cassava flour, agave nectar, and date sugar in this baked treat to celebrate the life and death of friends and family before us. We hope you enjoy this recipe while remembering your past loved ones, and connecting with those around you.
- 2 cups Almond Flour
- 1 ½ cup Cassava Flour
- 2 Eggs (1 for egg wash)
- 1 Pkg Active Dry Yeast
- ¼ cup Water (lukewarm)
- ½ cup Orange Juice
- ½ cup Agave Nectar
- ⅛ tsp Anise Extract
- 1 Navel Orange Zested
- ½ cup Coconut Oil
- ½ tsp Salt
- 3 tbsp Date Sugar
- 2 tbsp Coconut oil, melted for brushing
- In a large mixing bowl combine ¼ cup water with yeast. Let yeast dissolve and activate for 10-15 mins. Add agave nectar, egg, anise, orange juice, orange zest, and coconut oil. Mix thoroughly.
- Add almond and cassava flour to the mixture and mix until dough is well combined.
- Divide dough into 8 equal pieces. Roll 6 of the pieces into balls and place on a sheet lined with parchment or sprayed with non stick spray.
- Use remaining 2 balls to roll small thin strips (2 per ball) for each ball. Cross the strips over each ball and place a small dot of dough over the top.
- Lightly cover tray with plastic wrap and place in a warm place for 1-2 hours or until dough slightly rises.
- Preheat the oven to 375F.
- Carefully egg wash each roll and bake for 15 minutes or until golden brown.
- Remove from the oven and brush with melted coconut oil and sprinkle with date sugar.