One of the most common questions that I get asked by my GAPS patients is … “what about bread?”
I have been trying for months to develop a GAPS-friendly bread recipe. Finally, I remembered a delicious cashew nut bread that I made at a Gluten-Free baking workshop I took a few years ago at Leiths School of Food and Wine, taught by the delightful Adriana Rabinovich of glutenfree4kids. With a few adjustments and a bit of trial and error, I came up with this grain-free version. It is lovely with a bit of sliced avocado, or smeared with honey, or dipped in olive oil, or just eaten plain right out of the oven.
Cashew Nut Bread (adapted with permission from a recipe by Adriana Rabinovich)
200 g cashew butter
6 eggs
50 g ground almonds
50 g coconut flour
35 g milled seed mix (such as Linwoods milled flaxseed, sunflower and pumpkin seed mix)
1/2 teaspoon salt (a bit more if your cashew butter is unsalted)
1 teaspoon bicarbonate of soda
Makes 10-12 slices
Preheat your oven to 180°C/350°F/gas mark 4.
Combine eggs and cashew butter in a large bowl and mix well.
In another bowl, combine the remaining ingredients. Fold into the egg and cashew butter mixture, then transfer to a lined, greased loaf pan. I use a 25 cm silicone loaf pan greased with ghee (which is casein free), but you could also use a bit of sunflower oil to grease the pan. Smooth the top of the batter with a fork for an even surface.
Bake for approximately 35 minutes, then cool on a rack before removing from the loaf pan. This bread is best eaten within 24 hours.
Bread is one of those foods that can be very hard to replace for those on special diets…this looks like it would do the trick nicely!
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I’ve never heard of this–great idea!
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I’ve never heard of this–great idea!
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