I’ve been meaning to try pecan bread for a while now, ever since a friend who can’t eat any grains told me about it. So last week when I got a big bag of local, organic pecans through my co-op, I decided the time had come. I made it and loved it! It has a lovely texture, with a crisp, almost buttery, crust. Have I ever mentioned how much I love nuts? Yeah. I do. So I’m really sorry if you have a nut allergy, but I can’t cover all bases at once, and this bread is gluten free, grain free, dairy free, sugar free, low salicylate (with tweaks), high protein, low carbs, and… okay, it’s not egg free, but we’re running out of ingredients here, guys!
Anyway, I googled ‘pecan bread’ and found this amazing blog, “Straight Into Bed Cakefree and Dried” (the quirky title immediately catching my attention), which has delicious SCD recipes (which means ‘grain free’ for the uninitiated!). Naomi is a homeopath and nutritionist in London who is herself a coeliac and coaches people through “the process of healing their gut and learning how to eat without gluten”. A worthy cause. So I decided to try herGluten Free Pecan and Apple Breadbecause it looked so good, and I loved her blog title. 🙂 And here it is, with a few Thermomixin’ tweaks of my own. Enjoy!
P.S. Even though it has apple in it, that is more for moistness than sweetness – this is not a ‘sweet’ bread like banana bread – it’s a bread that can be used for sandwiches or toast or just eaten happily on its’ own.
P.P.S. This also has almonds in it. In fact it has more almonds than pecans. So I’m not really sure why it’s called pecan bread without any allusion to almonds, but it is. And also, if you are on the *Failsafe diet, you can cut down the salicylates by using hazelnuts instead of pecans. Of course, then you might like to call it hazelnut bread or it could get confusing. Okay. On to the recipe…
* For more Failsafe tips, see the comment from Naomi below!
- 200g raw almonds
- 120g raw pecans (or use hazelnuts for a low salicylate version)
- 1 apple, quartered (no need to peel)
- 5 large free range eggs
- 50g macadamia oil (or grapeseed, or other light oil)
- 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
- 3/4 tsp bicarb soda
- pinch of fine sea salt
- 60g coconut butter
- Preheat oven to 160 degrees C. Line a bread tin with baking paper and set aside.
- irst you need to make some coconut butter. (I loooove this stuff!) This is what gives the bread that buttery crispness.
- Now, after you've scraped the coconut butter out of your Thermomix into a dish, place the almonds in the Thermomix bowl (no need to wash the bowl) and grind up on speed 8 for 10 seconds
- Add the pecans and chop on speed 5 for 6 seconds.
- Place in the Thermomix bowl the remaining ingredients, and mix on speed 6 for 10 seconds.
- Scrape down sides and add the ground nuts back in to the mixture, mixing for a few more seconds on speed 6.
- Pour into the lined tin and bake for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it's ready.
- Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don't break it. It will firm up as it cools.
We ate it warm with naturally sweetened apricot jam, then had it the next day toasted. It makes lovely toast! It’s great for sandwiches too. I really wanted to try it with grilled strawberries and Rapadura, but the strawberries were all gone. Next time.
If you won’t use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.
Hope you like it!
And thanks Naomi.