A hearty yet fluffy loaf, rich in fibre, protein and satiating heart-healthy monounsaturated fats.
Paleo Pecan Bread
- 2/3 cup ground pecans
- 1/3 cup flax meal
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 Tbsps olive oil
- 2 large eggs
- 2 Tbsps spring water
This recipe calls for cream of tartar which serves to balance the alkalinity of the baking soda; basically a homemade baking powder without the added starch (you may also simply use 1 1/2 tsp of baking powder in place of these two ingredients).
You may substitute walnuts, almonds or pumpkin seeds for pecans. The flax is key in this recipe as it acts as a binder.
- Preheat oven to 350F.
- This recipe may be mixed by hand, or combined in a food processor or blender (I recommend sifting the soda and cream of tartar).
- Pour batter into parchment lined regular loaf pan, or form on a sheet pan. Sprinkle with salt.
- Bake for 30 minutes. It should be nice and puffy, and slightly golden. Enjoy!
Take this recipe a step further nutritionally, and pre-soak your pecans in salted water for one hour. For enhanced texture, dry them out in a low oven before grinding. Source: Natural Chef Lisa Virtue, virtuegourmet.com