A delicious and healthy “brown bread” completely free from : gluten, grains, dairy and refined sugar. SCD and Paleo-friendly. Try this with some of my homemade blackberry jam and you’ll never look back!
3 cups (375g)Pecan nuts
7Egg whites (at room temperature)
1/4 cup (30g)Coconut flour
2 teaspoonsBicarbonate of soda
4 tablespoonsRaw honey
1 teaspoonVanilla extract (no added sugar)
1/2 cup (75g)Raisins*No added oils or palm sugar
Pinch of salt
Preheat the oven to 160°C Fan, 180°C, 350°F or gas mark 4.
Blend the pecans in a powerful blender to a fine consistency. Don’t overblend – you don’t want them to turn to nut butter. My machine only takes 30 seconds or less to do this. Pour the ground pecans into a clean bowl on the counter.
Using an electric mixer and a clean and dry bowl, whip the egg whites until you achieve stiff peaks, similar to making meringue.
To the ground pecans add: the coconut flour, bicarbonate of soda, honey, vanilla, raisins and salt. Stir well.
Next, using a spoon or spatula gently fold the egg white mixture into the pecan mixture until smooth and well combined.
Pour the mixture into a loaf tin lined with parchment paper and bake for 30 minutes.
Enjoy with my homemade blackberry jam recipe. This loaf keeps for up to one week in an airtight container.