Almond & Linseed Paleo Bread
Bone Broths & Meat Stocks
May 3, 2014
A Quirky Cooking Catch Up!
December 6, 2014
Helllooooo my long, lost, blog readers! It’s been a while since I managed to get a recipe up on the blog, but I haven’t forgotten you, and finally, I’m back! Things have been crazy-busy here at the QC headquarters in the last six months – but more about that in another post. For now, I just want to quickly share with you my newest paleo bread recipe! Yes, I already have a paleo bread recipe in my cookbook, but it has some ingredients in it that we couldn’t have on the GAPS intro diet, so I made up a new one. This one is not only grain free, yeast free and dairy free (unless you use ghee), it’s also sugar free and starch free. I guess you’re wondering if it tastes like cardboard, aren’t you! I can promise you it doesn’t – I’ve even had the kids’ friends over here munching out on it, so that’s always a good sign!
Note: For those of you wondering what GAPS is, and why we’re doing it, I’ll explain in another blog post – it’s quite a story. I am working on a podcast show with my friend Leah Follett, to share our journey – the whys and wherefores and how to’s – so keep an eye out for that. To make sure you don’t miss out on any of the news coming up, you can subscribe to my newsletter, here. When you subscribe, you will get a link to my free FAQ’s ebook in your confirmation email, with lots of tips for starting out on a healthy, wholefood way of life.
Ok, back to the bread! This recipe is one I’ve been playing with for a little while, and it has a bit of a surprise ingredient that you might not want to tell your kids about… unless of course they love their veges. My kids are really enjoying it, and it’s so nice to have a grain free bread that’s perfectly delicious after being in the fridge or freezer for days – it doesn’t dry out or get crumbly! And it makes the most amazing toast with avocado, or coconut oil and honey…
Soft and bendy!
And yep, it evens bends without crumbling! Woo hoo!!
So without further ado, here is the recipe – I’ll be back soon to update you all with the latest Quirky news and to catch you up on what’s been happening here, the last few months. And I have heaps more GAPS/paleo-friendly recipes to share with you as well – I can’t wait!
Enjoy!
PS. If you don’t have a Thermomix, see the tips at the bottom of the recipe.
- 80g linseeds
- 120g activated almonds (or 140g blanched almonds)
- 1/2 tsp bicarbonate soda
- 1 tsp fine sea salt
- 12 large eggs
- 180g coconut oil (or ghee, or a mixture of both)
- 80g raw cauliflower florets
- Preheat oven to 180C (fan forced), and line a large loaf tin with baking paper.
- Place the linseeds into the Thermomix bowl and mill 15 sec/speed 9.
- Add almonds, bicarb soda and salt, and mill 10 sec/speed 8. Remove to a bowl and set aside.
- Crack eggs into Thermomix bowl and add coconut oil (and/or ghee) and cauliflower florets. Blend 4 mins/speed 6.
- Return the almond mixture to the bowl and mix 10 sec/speed 5.
- Pour batter into the lined loaf tin - it will be very runny. Fill loaf tin to 1cm below rim.
- Place carefully into hot oven and cook approx 50 mins, or until a skewer inserted into centre of the bread comes out clean.
- Cool, and store in a bag or container in the fridge, slicing as needed.
- If you only have small loaf tins, use two, or fill one tin to within 1 cm of of the top of the tin, then any leftover mixture in muffin cups. Cook the muffins for 20 mins, and the loaf for 30-40 mins.
- Activated almonds are soaked in salty water, then dehydrated, to make them easier to digest. If you like, you can use 140g blanched almond meal instead of the almonds - just mix 5 sec/speed 5 instead of milling in third step.
- To blanch your own almonds, pour boiling water over raw almonds in a bowl, leave for 5-10 mins, then pop skins off with your fingers. Spread almonds out on a tea towel for a little while, until dry to touch.
- If you don't have a Thermomix, you could use a powerful blender to froth up the wet ingredients, and use bought almond and linseed meals, instead of milling your own.
- This bread lasts for days in the fridge, in an airtight bag or container, without drying out. It also makes delicious toast!
Store in the fridge, slice as needed, and it will last for days!
Easy to cut, doesn’t crumble
24 Comments
“CONGRATULATIONS JO”. That’s really awesome. Can’t wait to try this beautiful looking bread when we finish our current protocol.
All the best with the rest of “GAPS”. And thanks for sharing your journey ((HUGS)) x
Thanks Joyce! x
[…] bread – recipe pg 155 in my cookbook, or Almond & Linseed Bread, or the basic GAPS pumpkin […]
Can you soak the almonds then just dry them on a tea towel like the blanched almonds – then grind them up with their skins on and without dehydrating them? I presume the activated almonds still have their skins on? So why do you need to rub the skins off if you blanch them yourself? Looking for the lazy way 🙂
My question also. Less steps the better.
Looking forward to trying this bread. I love cauliflower. This question may have been asked before but what size/weight is considered a “large” egg? I get fresh farm eggs from a friend so I find some recipes don’t work as well as others due to size variation of the eggs I get.
60g 🙂
Hi Jo, I wonder if I could use the almond pulp left after making almond milk? Thank you!
You could if you dehydrate it and blend until fine. 🙂
Absolutely love this! I just had some fresh once it cooled down. Cant wait to try it toasted as well. And oh so filling!
[…] on scrambled or poached eggs with paleo bread, […]
This looks soooo good but I am unable to eat couliflour, is there another vegetable that could be used instead?
Zucchini is fine also 🙂
I have just made this bread and I think I have gone wrong somewhere. It tastes delicious but it is really oily. It’s oily to touch and wouldn’t toast as the oil was just bubbling. I used 180gm of coconut oil as the recipe suggests I’m not sure if I have made a mistake measuring or if this is the way it’s meant to be. Could I reduce the amount of oil in the recipe?
Jo, this looks so good! I was devastated that it isn’t nut free. 🙁 Any chance I can substitute almonds with pepitas or sunflower seeds??
yes that should be fine
Can you use broccoli instead of cauliflower here? Only cauliflower bloats me (FODMAP)
How about zucchini? That works!
Hi Jo, I wonder if I could use flax eggs or applesauce as an egg substitute? ?
Hi Jo,
I have made this bread twice now, it rises well in the oven, but as it cools it shrinks a lot which leaves the bread quite dense. It still tastes great, but I’m wondering if you have any suggestions to help it stay risen please?
Please include measurements in cups and spoons for the people in the US.
Thanks.
Thanks Jo made this last night and it turned out beautiful , better yet tastes great
Hi, in the recipe, you say to heat the oven to 180 degrees, and then later you say to put the bread in a hot oven. After cooking for 50 minutes on 180, the centre was still runny, so cooked for a further 10 minutes on 200. I just wanted to confirm that the temperature was 180 or 200.
You need to keep the heat t 180 degrees until a skewer inserted into the center of the breadcomes out clean. (see step 7) Your oven may be slower than mine and if so could take longer than 50 minutes.