Almond & Linseed Paleo Bread

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.

Almond & Linseed Paleo Bread

2014-11-11 06:50:48

An easy, grain free, dairy free, yeast free bread that freezes well, and tastes great plain or toasted!

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Ingredients

1. 80g linseeds
2. 120g activated almonds (or 140g blanched almonds)
3. 1/2 tsp bicarbonate soda
4. 1 tsp fine sea salt
5. 12 large eggs
6. 180g coconut oil (or ghee, or a mixture of both)
7. 80g raw cauliflower florets

Instructions

1. Preheat oven to 180C (fan forced), and line a large loaf tin with baking paper.
2. Place the linseeds into the Thermomix bowl and mill 15 sec/speed 9.
3. Add almonds, bicarb soda and salt, and mill 10 sec/speed 8. Remove to a bowl and set aside.
4. Crack eggs into Thermomix bowl and add coconut oil (and/or ghee) and cauliflower florets. Blend 4 mins/speed 6.
5. Return the almond mixture to the bowl and mix 10 sec/speed 5.
6. Pour batter into the lined loaf tin - it will be very runny. Fill loaf tin to 1cm below rim.
7. Place carefully into hot oven and cook approx 50 mins, or until a skewer inserted into centre of the bread comes out clean.
8. Cool, and store in a bag or container in the fridge, slicing as needed.

Notes

1. 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.
2. 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.
3. 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.
4. 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.
5. This bread lasts for days in the fridge, in an airtight bag or container, without drying out. It also makes delicious toast!

By Quirky Cooking

Quirky Cooking https://www.quirkycooking.com.au/

Store in the fridge, slice as needed, and it will last for days!

Easy to cut, doesn’t crumble