Nutty Fruity Paleo Bread
Yes, another amazing gluten, dairy and refined sugar-free recipe! To be honest we love bread. Especially growing up in The Netherlands, where we can have bread three times a day ( breakfast, lunch and even for dinner ) Sure it’s a bread country. When we used to eat the Paleo way, it was kind of hard to not include bread anymore in our menu. Then again, you just find your new substitute and get used to your new habit. So for some time I didn’t eat bread at all. Now we live in Jakarta, Indonesia, where eating bread is not so common, it does makes the missing part easier. We just eat rice three times a day ( just kidding ) You can’t get bread as good as in The Netherlands, hence I started to make my own healthier version of bread. Yay! While experimenting during the bread making journey I found out that I love the mix of nuts, seeds and dried fruits, these were the must-haves in my version of gluten-free bread. So here it is, my Nutty Fruity Paleo Bread!
A small side note is that you can’t compare wheat bread with gluten-free ones. The texture and density are just not the same. And frankly I’m not looking for an exact substitute when experimenting on making a gluten-free loaf. I just love the idea of making bread. This bread is amazing as breakfast with some fresh avocado or ricotta or sweeten things up with raw honey or your choice of nut butter.
Nutty Fruity Paleo Bread
Makes 1 loaf of bread
- 1 cup buckwheat flour
- 1 cup almond meal
- 1 cup filtered lukewarm water
- 1/2 lemon juice
- 1/4 cup coconut oil
- 1/2 teaspoon sea salt
- 2 tablespoon raw honey or maple syrup
- 2 free range eggs
- 1 cup pecans, pistachio and cashews, roughly chopped
- 1 cup of dried fruits: raisins, cranberries, goji, figs, dates and apricots (last three chopped)
- 1/3 cup of sunflower and pumpkin seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla powder or fresh
Pre heat the oven to 180C. Mix the buckwheat flour, almond meal, water, eggs, honey and oil together until it forms a thick dough. Add the lemon juice and the rest of the ingredients in it. Save some nuts and seeds for decoration on top of the bread. Pour the mixture in a loaf tin, grease the bottom and the sides of the tin with some oil or use baking paper. Once the batter is in the tin, finish it off with the rest of the nuts and seeds on top. Place in the oven for 45 minutes. Check if top gets darken too fast, cover with foil and cook further until it’s ready. The bread is cooked when you can stick a toothpick or fork in and it comes out clean. Keep fresh in the refrigerator up to 2 days or freeze it in. Toast it before consuming. Happy baking!