Sunday, July 15, 2012

Grain-free Pecan Herb Bread

I think my picture-taking abilities have only been going downhill. Lack of patience... I'll work on that.

Anyway, there is this phenomena that with grain-free baking, you are left with two main flours: coconut and almond.

It occurred to me in my efforts of trying to eat less almonds and more of a variety that any nut can be a flour. Right?

Right. But, they are not all created equal. I have been experimenting with pecan and walnut flour. To make the flour, you simply grind the nuts finely. If you don't mind the skins, leave them on so that you don't have worry about blanching.

Here is my post on making your almond flour. Follow the same logic but take into consideration that walnuts and pecans are softer than almonds. They also seem to be a bit more oily and thus don't grind quite as well. That being said, I had success in making bread with pecan flour ;)

Grain-free Pecan Herb Bread
4 eggs, organic cage-free
1/4 cup water
2 1/2 tsp ground flaxseed
1 1/2 cups unblanched pecan flour
2 tbls coconut flour
Dash of sea salt
1 1/2 tsp baking soda
1 tbls apple cider vinegar (I used Bragg's)
~ 1 tbls fresh oregano, minced
~ 1 tsp fresh dill, minced
1/4 cup melted coconut oil


Mix the eggs, water and flaxseed thoroughly in a large mixing bowl. Add in each of the ingredients in the order that they are listed above. Stir all the ingredients until the coconut oil is incorporated.

Grease a bread pan with coconut oil (could use olive oil or macadamia as well) and bake at 350 degrees for ~ 20 minutes  then cover with foil and bake for about another ~8 minutes or until a toothpick comes out clean.

This is really good plain, along side a dish or with a spread on it. Each slice is super nutrient dense so I like to have it plain before or after a workout.

I am going to continue experimenting with different nut flours. Stay tuned...

Enjoy ;)

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