PALEO, DAIRY FREE, GLUTEN FREE & SUGAR FREE
Ooooooh Mama Mia! Sweet, salty, nutty & savory all at the same time, this bread is addictive! Its packed with flavor and full of healthy fats as I used quite a variety of nuts in this recipe!
I made this bread to accompany my Roasted Cauliflower & Nutmeg Soup, and I highly recommend trying them both together because the flavors are just delicious. The sweetness of the sultanas in the bread really brings out a subtle sweetness in the soup and heightens the flavor of the aromatic nutty roasted cauliflower.
Wipe your mouth, I know its drooling!
I made this bread to accompany my Roasted Cauliflower & Nutmeg Soup, and I highly recommend trying them both together because the flavors are just delicious. The sweetness of the sultanas in the bread really brings out a subtle sweetness in the soup and heightens the flavor of the aromatic nutty roasted cauliflower.
Wipe your mouth, I know its drooling!
NUTRITIONAL INFORMATION
10 SLICES PER LOAF
Serving Size 54g(ONE SLICE)
Amount Per Serving
Calories 195
Calories from Fat 119
Total Fat 13.2g
Saturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 49mg
Sodium 38mg
Potassium 288mg
Total Carbohydrates 15.8g
Dietary Fiber 2.7g
Sugars 10.1g
Protein 6.7g
Vitamin A 1%•Vitamin C 1%Calcium 5%•Iron 7%
Serving Size 54g(ONE SLICE)
Amount Per Serving
Calories 195
Calories from Fat 119
Total Fat 13.2g
Saturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 49mg
Sodium 38mg
Potassium 288mg
Total Carbohydrates 15.8g
Dietary Fiber 2.7g
Sugars 10.1g
Protein 6.7g
Vitamin A 1%•Vitamin C 1%Calcium 5%•Iron 7%
INGREDIENTS
For 1 loaf you will need
1 cup of walnut flour
1/4 cup of almond flour
1/2 cup of cashew flour
1 tbs coconut flour
pinch of salt
6 dates
3 eggs
1 tsp baking powder
1/4 cup sultanas
1/2 cup of chopped dates
walnuts & flaked almonds to sprinkle on top
 |  |
METHOD
LINING YOUR BREAD TIN
This step is vital in most recipes that require greaseproof paper. How you line your tin can depend on the success of your bread or cake, even if you get the quantities of the ingredients perfect. If there are gaps the batter will spill out into the tin and will be next to impossible to remove cleanly and when you just shove greaseproof paper into your tin you can never get that clean finish on the sides of the cake or bread. I definitely think it is worth the extra 2 minutes to do it right.
| STEP ONE  Lay out the correct amount of greaseproof paper. Make sure you have enough that it will go all the up the sides of the tin but not too much so that you have loads of excess flapping all over the oven. An easy way to see this is just place you tin in the centre of the greaseproof paper before you cut it. | STEP TWO  Place the tin in the middle of the greaseproof paper. With a scissors, cut in from the corners until you reach the edges of the tin. | STEP THREE  Cut away the excess paper so that you don't have to try scrunch it all in the tin. | STEP FOUR  Place the prepared greaseproof paper into your bread tin ensuring that there are no gaps or rips. Sometimes, depending on the size of the baking tin the paper does not sit into the base correctly, so just grease the tin with a little bit of olive oil or butter so it sticks. |
And now, on to the baking.
Preheat the oven to 150 degrees celsius.
Start by making your nut flours. This is simple. Add each nut type to the blender and blitz until it is a course flour consistency. The texture of the flour adds to this bread so don't be worrying about trying to get the nut flours finely ground.
Preheat the oven to 150 degrees celsius.
Start by making your nut flours. This is simple. Add each nut type to the blender and blitz until it is a course flour consistency. The texture of the flour adds to this bread so don't be worrying about trying to get the nut flours finely ground.
Add the walnut flour, almond flour, cashew flour, coconut flour, salt & baking powder to a medium sized mixing bowl. Stir so that the dry ingredients are well incorporated.
In a blender add the dates and eggs, blitz until the date is like a pure and the egg is light in color and frothy. Add the wet ingredients to the dry ones and mix well.
Finally add the chopped walnuts and sultanas.
Finally add the chopped walnuts and sultanas.
Pour the batter into the prepared tin and sprinkle over the walnuts and diced almonds. Bake in the oven for 25 minutes. It should be golden brown on top and a skewer should come out clean when inserted.
Allow to cool slightly before removing from the tin.
Allow to cool slightly before removing from the tin.
Serve with my Roasted Cauliflower & Nutmeg Soup.
Enjoy!
Enjoy!
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