Almond & Linseed Paleo Bread
Ingredients
80g linseeds
120g activated almonds (or 140g blanched almonds)
1/2 tsp bicarbonate soda
1 tsp fine sea salt
12 large eggs
180g coconut oil (or ghee, or a mixture of both)
80g raw cauliflower florets
Instructions
1. Preheat oven to 180C (fan forced), and line a large loaf tin with baking paper.
2. Place the linseeds into the Thermomix bowl and mill 15 sec/speed 9.
3. Add almonds, bicarb soda and salt, and mill 10 sec/speed 8. Remove to a bowl and set aside.
4. Crack eggs into the Thermomix bowl and add coconut oil (and/or ghee) and cauliflower florets. Blend 4 mins/speed 6.
5. Return the almond mixture to the bowl and mix 10 sec/speed 5.
6. Pour batter into the lined loaf tin – it will be very runny. Fill the loaf tin to 1cm below the rim.
7. Place carefully into the hot oven and cook for approx 50 mins, or until a skewer inserted into the centre of the bread comes out clean.
8. Cool, and store in a bag or container in the fridge, slicing as needed.
Notes
If you only have small loaf tins, use two, or fill one tin to within 1 cm of the top of the tin, then any leftover mixture in muffin cups. Cook the muffins for 20 mins, and the loaf for 30-40 mins.
Activated almonds are soaked in salty water, then dehydrated, to make them easier to digest. If you like, you can use 140g blanched almond meal instead of the almonds – just mix 5 sec/speed 5 instead of milling in the third step.
To blanch your own almonds, pour boiling water over raw almonds in a bowl, leave for 5-10 mins, then pop the skins off with your fingers. Spread almonds out on a tea towel for a little while, until dry to the touch.
If you don’t have a Thermomix, you could use a powerful blender to froth up the wet ingredients, and use bought almond and linseed meals, instead of milling your own.
This bread lasts for days in the fridge, in an airtight bag or container, without drying out. It also makes delicious toast!
Find it online: https://quirkycooking.com.au/2014/11/almond-linseed-paleo-bread/