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 180ÂşC
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
- Whisk eggs honey and melted coconut oil together (by hand).
- Add in almond flour, baking powder and cinnamon to the wet mixture. Mix in with whisk using hand (not electric).
- The mixture should be a thick batter (if it is still quite wet add more almond flour).
- Stir in chopped apricots and macadamias.
- Pour into bread tin lined with parchment paper.
- Bake at 180 degrees for 30 mins.
PECAN AND DATE BREAD *Prep time 10 mins
Preheat oven 180ÂşC
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
- Whisk eggs honey and melted coconut oil together (by hand).
- Add in almond flour, baking powder and cinnamon to the wet mixture. Mix in with whisk using hand (not electric).
- The mixture should be a thick batter.
- Stir in pecans and dates.
- Pour into a bread tin lined with parchment paper.
- Bake at 180 degrees for 35-40 mins (check after 30 mins).
