PALEO, DAIRY FREE, GLUTEN FREE & SUGAR FREE
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!
Serving Size 54g(ONE SLICE)
Amount Per Serving
Calories from Fat 119
Total Fat 13.2g
Saturated Fat 1.6g
Trans Fat 0.0g
Total Carbohydrates 15.8g
Dietary Fiber 2.7g
Vitamin A 1%•Vitamin C 1%Calcium 5%•Iron 7%
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
1 tsp baking powder
1/4 cup sultanas
1/2 cup of chopped dates
walnuts & flaked almonds to sprinkle on top
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.
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.
Cut away the excess paper so that you don't have to try scrunch it all in the tin.
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.
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.
Finally add the chopped walnuts and sultanas.
Allow to cool slightly before removing from the tin.