This is one of Josiah's favorite snacks. Once again, Cha Cha's blog has been a treasure trove of ideas for gluten free baking and that's where I first saw this, but it originally came from Elana's Pantry, and there are some great recipes there, too! Almonds are "stage 2" on the Feingold diet, and a little test last week showed me that Josiah can tolerate almonds in Larabars. Still, I like using pecans in something he's eating on a daily basis. The original recipe also calls for apple cider vinegar which is also stage 2. I'm sure that using regular vinegar changes the taste a bit, but I hear no complaints. Eric and I like this bread, too, but the older kids aren't fans. That's Ok, it means a loaf can be cut up and put in the freezer to last Josiah over a week. That makes it great for a grab and go snack that actually fills him up.
Pecan Bread
1 1/2 c. ground pecans (the original recipe calls for almond flour)
2 T. coconut flour
1/4 c. flaxseed meal
1/4 t. salt
1 1/2 t. baking soda
5 eggs
1/4 c. coconut oil
1 T. honey
1 T. vinegar
Place pecans, coconut flour, flax, salt, and baking soda in a food processor. Pulse ingredients together. Pulse in eggs, honey, and vinegar. Pour batter into a greased loaf pan. Bake at 350 for 30 minutes. Cool and serve.
5 comments:
You are so clever! I love the idea of using pecans - can't wait to try it. =D
A couple of years ago, I barely cooked from scratch. What a learning curve this has been! I have a bag of almond flour in the freezer and hope to try the "real" version soon.
Let me know how it turns out if you do get to try it.
Leah, I finally got to make your version and absolutely loved it! Joe liked the almond meal version but really liked yours better!
I have a personal chef client who is always on the lookout for new gf baked goods to try. I will be suggesting this tasty bread for this week.
I replaced the flax with 1/8 cup of duck fat and doubled the honey. Very good bread. Thanks.
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