I’ve been properly wheat free for about 5 years now and in all that time I’ve yet to fully master the art of a decent bread. I’ll be honest it isn’t something I’ve spent much time on, but I probably should! Ask me to bake crumpets or pitta wheat free and I’ll rustle them up… but bread befuddles me.
So all this week I’ve had a nut and seed bread brewing. Finally I had time to have a play in the kitchen and give it a go. The result was a pretty spectacular loaf. I decided to avoid my bread machine and do it all by hand. The mixture was very sloppy which concerned me initially but then it had a lot of eggs in and I remembered using a packet mix which was similar in composition. I was so taken with this bread that I made another loaf using avocado instead of the oil – guess what? It was EVEN BETTER! So the final recipe is gluten, wheat and dairy free.
This bread is packed full of heart healthy monounsaturated fats from the nuts, seeds and avocado, plenty of protein, the antioxidant vitamin E from the nuts and seeds, omega 3’s from the walnuts, phenols, tannins and flavanoids, magnesium and potassium. Wow a real powerhouse of nutrition just in a bread.
I enjoyed it with some cheese, tomato and cucumber but it is also lovely on it’s own. A great snack on the go or and easy lunch.
- 1/2 cup walnuts
- 1/2 cup pecans
- 1 cup almonds
- 1 cup of sunflower seeds
- 1 tsp baking powder
- 1 tbsp lemon juice
- 6 eggs
- 1 medium avocado
- Preheat the oven to 175C or Gas Mark 4.
- Place the nuts and seeds into a food processor or coffee grinder and grind into a fine breadcrumb texture.
- Add the baking power and mix.
- Scoop the avocado out of its skin, chop and add to the processor and mix. Alternatively mash and mix in by hand.
- Beat the eggs in one at a time and add the lemon juice.
- The mixture will be runny like a cake mixture.
- Pour into a greased and lined loaf tin.
- Bake for 40-45 minutes until a skewer inserted in comes out clean.
- Cool on a wire rack.
