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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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A Hunger For Bread

A Hunger For Bread

I know “man cannot live on bread alone” but I would surely give it a run if it was ether of these two breads! Great consistency- firm but not dry, they last for up to 5 days in sealed tuber ware. A grain free alternative to a usual “dieting downfall”.

APRICOT AND MACADAMIA BREAD *Prep time 10 mins
Preheat oven 180ºC

INGREDIENTS

  • 200g almond flour
  • 1tsp baking powder
  • 1 tsp ground cinnamon
  • 100g macadamia (toast in oven for 3 mins then break into small pieces)
  • 100g apricots (chop into small pieces (like raisin size))
  • 5 eggs
  • 1 tbsp honey
  • 2 tbsp coconut oil (measurement before I melted it)

METHOD

  1. Whisk eggs honey and melted coconut oil together (by hand).
  2. Add in almond flour, baking powder and cinnamon to the wet mixture. Mix in with whisk using hand (not electric).
  3. The mixture should be a thick batter (if it is still quite wet add more almond flour).
  4. Stir in chopped apricots and macadamias.
  5. Pour into bread tin lined with parchment paper.
  6. Bake at 180 degrees for 30 mins.

PECAN AND DATE BREAD *Prep time 10 mins
Preheat oven 180ºC

INGREDIENTS

  • 230g almond flour
  • 1tbsp baking powder
  • 1 tbsp ground cinnamon
  • 5 eggs
  • 1 tbsp honey
  • 2 tbsp coconut oil (measurement before I melted it)
  • 100g pecans (toast for 3 mins)
  • 100g dates (chop into small pieces)

METHOD

  1. Whisk eggs honey and melted coconut oil together (by hand).
  2. Add in almond flour, baking powder and cinnamon to the wet mixture. Mix in with whisk using hand (not electric).
  3. The mixture should be a thick batter.
  4. Stir in pecans and dates.
  5. Pour into a bread tin lined with parchment paper.
  6. Bake at 180 degrees for 35-40 mins (check after 30 mins).

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