Left over Greens and Walnut No Grain Bread

Ingredients

• Blanched almond meal/flour - 2 cups

• Coconut Flour - 2 Tbs

• Buckwheat Flour - 0.25 cups

• Tapioca or Arrowroot Flour - 0.5 cup

• Bicarb soda - 2 tsp

• Salt to taste

• Eggs 3 whole

• Egg whites (save the yolks in the fridge for anything you would use whole eggs for, or stir through your hot pasta / veggie pasta or grains) - 2 whole

• Milk (your choice, I use full fat milk or goat but any milk sub will work) - 0.5 cup

• Walnuts chopped - 0.5 cup

• Greens (grab the greens you’ve got! I grab the left over leaves or the last of the garden as we move through seasons. I usually use whatever I have of any type of spinach, the chards, the kales etc and always remove the stalks and main vein/stalk down the middle of the leaves) - 2cups

• Apple cider vinegar - 2 Tbs

• Coconut oil, melted - 0.25 cup

• toppings - chopped walnuts and salt

Method

Preheat the oven to 160 and line a bread tin / loaf tin in baking paper or grease with coconut oil

Mix all the dry ingredients in one bowl

Mix all the wet ingredients in one bowl (except the warm coconut oil)

Mix all together

Pour into the tin

Top with chopped walnuts and salt

Bake on 160 in the middle of the oven for 1 hour (but depends on your oven, I’d be watching it from 50mins and judge based on a nicely browned top and a bouncy bread to touch.Enjoy by itself or serve hot with butter, tahini, a pesto or hummus

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Enjoy!

The base of this recipe has been adapted from Paleo Running Momma when I was looking for a string grain free sandwich bread for my kids that didn’t crumble or wasn’t as dense as rocks.

This loaf freezes really well (cut into slices and pop baking paper between or freeze half a loaf and just defrost when needed for the next fee days)

Lasts nicely in a airtight glass container in the fridge for 5 days

Lovely in the toaster with a bit of butter when its a bit stale and on its way out