The holy grail, this isn’t it, finding a bread that actually holds together? This might not be perfect for you as an egg/nut-based bread, but I’m pretty pleased with it. It is actually quite springy instead of the usual grain/gluten free falling-apartyness that drives me mad. Bear in mind I haven’t had wheat bread for nigh on 15 years now so this tastes nice to me, but you might hate it! It does taste nutty, as it would being a nut bread, but I don’t find this version too sticky or grainy in the throat if you know what I mean?
Line a small loaf pan with one of those loaf liners, saves all the faff and sticking of oiling, I find. And pre-heat your oven. I did mine on a medium oven – about 200 degrees, but each oven is different!
Beat together a cup of walnut butter (or almond/hazelnut, whatever you prefer, almond will give you a whiter-looking bread, walnut darker) and 4 large eggs until smooth. Then add a tiny squirt of honey, a teaspoon of apple cider or white wine vinegar and a quarter cup of water or nut/seed milk. Mix that lot together.
Next, add in a quarter cup of coconut flour and a good teaspoon of bicarb of soda plus a scant half teaspoon of salt. Mix again. Then pour/encourage the batter into your loaf tin and bake for about 40-50 minutes depending on your oven. Cover the top with foil if it looks like its going to burn and the loaf isn’t yet cooked.
Once a skewer comes out clean, it is done. Let it cool and then slice. I had some toasted with liver pate and a jam sandwich of all things. Was lovely. OK, so the slices are small. You just have to have more sarnies.
Tip: if you want yours less dense, you can get all creative and separate the egg yolks and egg whites. You mix the yolks and everything else first and stir the beaten egg whites in right at the end. You would get a fluffier, lighter loaf. As usual, I am too busy for faff and haven’t tried this yet – let me know if you do!
Tip2: you could make this a sweet bread, of course, by adding more honey and some dried fruit – a sort of teacake bread. Would it still hold together with heavy fruit in it, who knows? Try and let me know that too.
PS. I would have put a picture of my own loaf there, but actually I have eaten it all. Oops.