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Walnut_sandwich_bread_Dana_Gallagher_0179

Walnut Bread

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Servings: 1 loaf
Ingredients Method

Ingredients
  

  • 4 tablespoons avocado or coconut oil melted (plus extra for greasing)
  • 1½ cups blanched almond flour
  • ½ cup hazelnut flour or substitute with more almond flour
  • 6 tablespoons arrowroot starch
  • 4 tablespoons finely ground flaxseeds
  • 1 cup chopped walnuts
  • 2 tablespoons tapioca starch
  • ½ teaspoon sea salt
  • ¾ teaspoon baking soda
  • 4 large eggs or vegan substitute
  • ½ cup full-fat coconut milk
  • 2 tablespoons yacón syrup
  • 1½ teaspoons red wine vinegar

Method
 

  1. Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan (or line with parchment).
  2. In a large bowl, whisk together almond flour, hazelnut flour, arrowroot starch, flaxseeds, walnuts, tapioca starch, salt, and baking soda.
  3. In a separate bowl, mix oil, eggs, coconut milk, yacón syrup, and vinegar.
  4. Add wet ingredients to dry and stir until just combined (don’t overmix).
  5. Pour into prepared pan and bake for 40–45 minutes, until a toothpick comes out clean.
  6. Cool before slicing. Store in the fridge for up to 5 days.