Grain-free spicy bread with herbs and seeds

For some unfathomable reason, giving up grains awoke a bread monster in me. While I accept that nothing will replace the flavour and texture of a sourdough batard or a crusty walnut boule, who is to say that flourless loaves might not taste just as good, or perhaps even better? Regardless of the outcome, I thoroughly enjoy coming up with new recipes and trying them out with a variety of spreads. Tonight, I decided to celebrate the fact my enormous spice order has finally arrived, and baked some savoury mini-loaves. They are cooling on the counter as I write this, and I cannot wait to try them…

Grain-free bread with cashew nuts.

Spicy avocado bread

(Yield: 12 portions, preparation: 25 minutes, total time: 1.5 hours)

  • 1 medium courgette
  • 4 eggs
  • 4 tablespoons butter
  • 1 avocado
  • 1/3 cup coconut flour
  • 1/3 cup almond meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold water
  • 1/2 teaspoon chilli flakes
  • spices or seeds (optional)

Peel and grate the courgette into a bowl, add the egg yolks and softened and chopped butter. Peel the avocado, remove the stone and slice the flesh. Mix everything with a hand-held mixer or a food processor until smooth. Add sifted coconut flour and almond meal, baking soda, salt and chilli. Mix well, add water and mix again. Beat the egg whites till soft peaks form, stir carefully into the batter trying to retain as much of the foam as possible. Divide the batter into four equal portions and add seeds, nuts and herbs, e.g. :

  • 1 teaspoon caraway seeds
  • 1.5 tablespoons chopped raw cashews
  • 1/2 teaspoon thyme and 1/2 teaspoon oregano
  • 2 teaspoons poppy seeds

Mini-loaves of a grain-free bread.

Grease four mini-loaf pans, pour in portions of the batter and bake at 375 degrees for 55 minutes. Switch off the oven and let the loaves cool on the counter for 5 minutes, then tip them out of the tins and return to the oven upside-down for a further 5 minutes. If you are more patient than I am, let them cool completely before slicing. I normally cut each loaf into thirds and freeze, one third can then be divided into three thick slices. This means that each portion contains 1/12 of an avocado and less than 1/2 tablespoon of coconut flour and almond meal each, thus making it low FODMAP as long as you limit other high FODMAPs in the same meal.

Cashew avocado bread with smoked pepper baba ghanoush

This bread is great on its own, especially if you flavour it with herbs and seeds. For a fuller meal, pair it with your favourite spread or topping. In this picture, I’m having a slice of the cashew loaf with smoked pepper baba ghanoush… as far as I’m concerned, the only downside of this recipe is the restraint one must exercise to not gobble up all loaves at once!

1 Comment »

  1. […] The preparation is ridiculously easy – throw everything into a tall container and blend with an immersion blender until the desired level of smoothness. Since I started eating low FODMAP grains, I went on a rice cake bender and this is how I enjoy this paste right now – it makes for the perfect protein-rich compliment to my morning bowl of oatmeal. As soon as I get around to baking some bread, I’ll be sure to try that out, too. For an SCD legal option, try it with carrot or zucchini sticks, hard cheese slices or a basic avocado bread. […]

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