I've just experienced a tastebud deja vu!
Once upon a non-Paleo time, the crunch of golden toasted Vogel's Bread... spread thickly with crunchy peanut butter, softening from the warmth of the toast.
The chewy kibbled wheat, the nutty flavour from the seeds, the soft interior encased in a crisp exterior (that takes 3 times longer in a toaster than any standard bread)...
Wake up!
Thankfully, I haven't fallen face first off the Paleo wagon into a mattress of Vogel's loaves. This is a slice of my first attempt at baking a grain free loaf.
I know it is deeply sacrilegious to the Paleo police to paleoify standard non-Paleo foods that should be eternally eschewed in favour of meat, vegetables, fruit, nuts and seeds. I maintain that those foods should and must remain the absolute bulk of our intake to achieve optimum health. However, there is no denying the boost to psychological health of a slice of "Vogel's" on a cold dreary afternoon.
Grain Free Super Seed Loaf
Grain-free, Gluten-free, Diary-free, Refined sugar-free, Nut-free
Ingredients:
3 tbsp coconut oil, melted
4 eggs, beaten
1 ripe banana, mashed
1/4 tsp salt
1 tbsp cinnamon
1/4 cup coconut flour, sifted
1/2 cup tapioca flour
1/2 tsp bicarbonate of soda
3/4 cup mixed seeds (pumpkin, sunflower, sesame, linseed), or sub chopped nuts of your choice
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a loaf tin with baking parchment.
3. Mix together the coconut oil, eggs and banana, until well combined.
4. Add the coconut flour, tapioca flour, bicarb of soda, salt and cinnamon. Mix thoroughly.
5. Tip in the seeds and mix through to evenly distribute.
6. Pour into prepared loaf tin and bake in preheated oven for 30-35minutes, or until skewer inserted comes out clean.
7. Leave to cool slightly on a cooling rack before slicing.
Serve warm with a smear of coconut oil or pat of ghee if you can tolerate. Alternatively works well lightly toasted then spread with nut butter.
 |
| Grain Free Super Seed Loaf (aka Paleo Vogel's!) |
Once upon a non-Paleo time, the crunch of golden toasted Vogel's Bread... spread thickly with crunchy peanut butter, softening from the warmth of the toast.
The chewy kibbled wheat, the nutty flavour from the seeds, the soft interior encased in a crisp exterior (that takes 3 times longer in a toaster than any standard bread)...
Wake up!
Thankfully, I haven't fallen face first off the Paleo wagon into a mattress of Vogel's loaves. This is a slice of my first attempt at baking a grain free loaf.
I know it is deeply sacrilegious to the Paleo police to paleoify standard non-Paleo foods that should be eternally eschewed in favour of meat, vegetables, fruit, nuts and seeds. I maintain that those foods should and must remain the absolute bulk of our intake to achieve optimum health. However, there is no denying the boost to psychological health of a slice of "Vogel's" on a cold dreary afternoon.
Grain Free Super Seed Loaf
Grain-free, Gluten-free, Diary-free, Refined sugar-free, Nut-free
Ingredients:
3 tbsp coconut oil, melted
4 eggs, beaten
1 ripe banana, mashed
1/4 tsp salt
1 tbsp cinnamon
1/4 cup coconut flour, sifted
1/2 cup tapioca flour
1/2 tsp bicarbonate of soda
3/4 cup mixed seeds (pumpkin, sunflower, sesame, linseed), or sub chopped nuts of your choice
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a loaf tin with baking parchment.
3. Mix together the coconut oil, eggs and banana, until well combined.
4. Add the coconut flour, tapioca flour, bicarb of soda, salt and cinnamon. Mix thoroughly.
5. Tip in the seeds and mix through to evenly distribute.
6. Pour into prepared loaf tin and bake in preheated oven for 30-35minutes, or until skewer inserted comes out clean.
7. Leave to cool slightly on a cooling rack before slicing.
Serve warm with a smear of coconut oil or pat of ghee if you can tolerate. Alternatively works well lightly toasted then spread with nut butter.
Can you substitute the tapioca/ coconut flour With ground almonds? Thanks
ReplyDeleteHi Peggy - Thank you for stopping by! I haven't tried this but as a general rule coconut flour cannot be substituted as straightforwardly as other flours as it is much drier. On the flip side, almond flour is a much wetter flour so I would definitely suggest reducing the liquid content (i.e. egg in this case). Almond flour alone will certainly give a heavier, more dense texture. I don't want to give exact amounts having not tried it myself but would love to hear your results x
DeleteThis comment has been removed by the author.
ReplyDeleteThanks for getting back to me! I'll stick with the coconut flour so. What about the tapioca,
ReplyDeleteAgain I haven't tried it but I would hazard a guess that almond flour should be okay to sub for tapioca flour. Tapioca flour gives a more 'bready' texture which most gluten-free flours don't have; so with almond flour you will likely get a denser texture but otherwise there isn't the desperate need to reduce the liquid ingredients as with coconut flour. Let me know how it goes x
DeleteThis comment has been removed by a blog administrator.
ReplyDelete