When I couldn’t eat any grains I experimented with a lot of grain-free bread recipes. This one is by far the best I’ve made. It is the Pumpernickel Bread from the book “Healing Foods, Cooking for Celiacs, Colitis, Crohn’s and IBS” by Sandra Ramacher. It is wonderful toasted with peanut butter, bananas, and honey or used for sandwiches of any kind.
1 cup walnuts
1/4 cup sunflower seeds
4 cups almond flour
1/2 tsp salt
1 tsp baking soda
1/3 cup butter, softened
1 tsp honey
Preheat oven to 300.
Lightly butter a loaf pan or line with parchment paper.
Place walnuts and sunflower seeds in a food processor and chop for 5 seconds.
Add almond flour, salt and baking soda and mix.
In a separate bowl whisk eggs, butter and honey until fluffy.
Add egg mixture to food processor and process until well combined.
The dough will be thick and heavy.
Spread dough into loaf pan and bake for 1 hour or until top is browned and cracked.
The bread will be firm to the touch.
Let cool for 10 minutes.
Remove from pan and cool on wire rack.
Refrigerate in an airtight container for up to 1 week or slice and freeze.
|walnuts and sunflower seeds|
|chopped for 5 seconds|
|almond flour from Trader Joe’s|
|eggs, butter and honey|
|pressed in loaf pan to bake|
|Sandra Ramacher’s book|