Grain Free Bread Formula
Ingredients
230g activated nuts or seeds (or a mixture)
150g raw veg or apple, peeled and cubed (see notes)
3 eggs, separated
1/2 tsp fine sea salt
spices/herbs (optional)
60g fat/oil, plus extra to grease loaf tin (see notes)
optional additions (seeds, dried fruit, etc)
Instructions
1. Preheat oven to 170C. Grease the loaf tin with fat of choice and set aside.
2. Mill nuts or seeds 10 sec/speed 8. Remove to a bowl and set aside. Clean and dry bowl.
3. Place egg whites into the bowl and insert butterfly. Whisk 3 mins/speed 4. Remove to a bowl and set aside. Remove butterfly.
4. Return almond/seed meal to bowl, ad cubed veg/fruit, egg yolks, salt, spices/herbs if using, and fat/oil. Mix 10 sec/speed 5.
5. Scrape down the sides of the bowl with a spatula. Mix another 5 sec/speed 5.
6. Add 1/3 of the egg whites and mix for 30/sec speed 5. Turn the batter out into a large bowl, and gently (but thoroughly) fold through the remaining egg whites and any additions to the batter you’d like.
7. Place batter into the greased loaf tin and cook in the preheated oven, for 40 – 50 mins at 170C, or until a skewer inserted in the centre comes out clean. Or cook in greased muffin tins, for 20 mins at 170C.
Non-Thermomix Method
1. Mill almonds/seeds in a food processor until finely ground, or use bought nut/seed meal.
2. Add veg/apple, egg yolks, salt, spices/herbs (if using) and fat/oil, chop and mix until veg/apple is finely ground and the mixture is like a thick batter.
3. Whip egg whites in a clean bowl with an electric mixer.
4. Add 1/3 of the whipped egg whites to the food processor bowl and mix until combined. Turn the batter out into a large bowl, and gently (but thoroughly) fold through the remaining egg whites and any additions to the batter you’d like.
5. Cook as above.
Storage
1. Store the bread in an airtight container in the fridge for up to a week, or wrap well and freeze for up to 4 months. Don’t leave it out at room temperature or the bread may go mouldy within a few days.
Notes
Nuts & Seeds: Use activated almonds, macadamias, cashews, pecans, or a mixture; or pepitas or sunflower seeds (or a mixture) for nut-free. Activated means soaked and dehydrated, to make the nuts/seeds easier to digest. If you want to use raw, increase the weight to 250g. (Activated nuts/seeds are lighter.)
Raw veg or fruit: Use raw pumpkin, sweet potato, zucchini or cauliflower for veggie bread: or raw apple for sweet bread. Butternut pumpkin is also great with spices and sultanas for sweet bread.
Fat/oil: Use ghee, butter, coconut oil, duck fat, lard, macadamia oil or avocado oil.
Apple Sultana Spice Bread: add spices (2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves) and a cup of sultanas, using apple, sweet potato or pumpkin for the fruit/veg. Stir sultanas in after blending.)
Savoury Breads: add 1 tsp mixed herbs, and fillings like olives, sun-dried tomatoes, cheese or chives for a savoury bread/muffin. (Stir in after blending.)
Seed Bread: add 50g activated (or 60g raw) seeds at the end (stir in after blending) if you’d like a bit more texture.
Veggie Fritters: make the batter with pumpkin or zucchini, then stir through cooked/ leftover chopped veggies, and some cooked bacon or leftover meat if desired. Fry spoonfuls in frying pan in some ghee or macadamia oil, over med-low heat.
Egg Free: I haven’t tried an egg-free version yet, but you could probably use “chia eggs” (3 Tbsp milled chia seeds mixed with 6 Tbsp water) plus 1 tsp baking powder. Or try your favourite egg replacer, but remember that egg whites help this bread to rise, so any egg replacers will result in heavier bread.
Find it online: https://quirkycooking.com.au/2016/03/grain-free-bread-formula/