Walnut and herb bread

2014-02-04 18.34.142014-02-04 18.33.59

The aroma of this delicious bread will have you coming back for more. This is a lovely addition to your meal with its light texture and warming taste of fresh herbs. I actually saw the recipe on fastpaleo.com, although they called it a different name, and thought it looked so delicious that l made it the same day to accompany dinner. It was really easy and quick to make but took longer in the oven than was recommended in the original recipe. I was surprised at the very positive reaction from my husband and children when they tasted this bread and will definately be making it again.

Grease (with organic coconut oil) and line a glass loaf dish (or similar).

Ingredients:

2 cups of activated walnuts (or raw walnuts) -blend these in the food processor until finely chopped.

2 tablespoons coconut flour

2 tablespoons almond meal

2 tablespoons fresh Rosemary and Thyme finely chopped

1/4 teaspoon sea salt

1 1/2 teaspoon baking soda ( I used Bob’s Aluminium free)

5 free range eggs

1/4 cup coconut oil (if solid melt then let cool, but in warmer climates use at room temperature)

1 tablespoon organic apple cider vinegar (Bragg brand is very good)

Mix together the dry ingredients. In a seperate bowl whisk the wet ingredients. Pour the wet ingredients into the dry ingredients and mix well. Pour into the baking dish and smooth the top until the mix is level. Place into a pre-heated oven 160 degrees celsius for around 40 minutes or until golden and firmish to touch. Remove from the oven and cut around the edges with a knife to separate the bread from the baking dish. Turn onto a cooling rack. I was able to slice this bread straight away while warm and a quick taste test confirmed how delicious it is. The smell in your kitchen while this dish is cooking will be divine.

If you have enjoyed this post please share it with your friends. Thank you. Carolyn

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One comment

  1. Melissa and Henrik Antonsen · · Reply

    I love this recipe, it looks delicious. Date: Tue, 4 Feb 2014 23:40:27 +0000 To: melissahenrik@hotmail.com

    Like

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