Brown Bread
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!
Servings Prep Time
1 loaf 15minutes
Cook Time
30 minutes
Servings Prep Time
1 loaf 15minutes
Cook Time
30 minutes
  • 3 cups (375g) Pecan nuts
  • 7 Egg whites (at room temperature)
  • 1/4 cup (30g) Coconut flour
  • 2 teaspoons Bicarbonate of soda
  • 4 tablespoons Raw honey
  • 1 teaspoon Vanilla extract (no added sugar)
  • 1/2 cup (75g) Raisins*No added oils or palm sugar
  • Pinch of salt
  1. Preheat the oven to 160°C Fan, 180°C, 350°F or gas mark 4.
  2. 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.
  3. Using an electric mixer and a clean and dry bowl, whip the egg whites until you achieve stiff peaks, similar to making meringue.
  4. To the ground pecans add: the coconut flour, bicarbonate of soda, honey, vanilla, raisins and salt. Stir well.
  5. Next, using a spoon or spatula gently fold the egg white mixture into the pecan mixture until smooth and well combined.
  6. Pour the mixture into a loaf tin lined with parchment paper and bake for 30 minutes.
  7. Enjoy with my homemade blackberry jam recipe. This loaf keeps for up to one week in an airtight container.