The savoury version of this loaf is my daily bread. But I had some cacao powder which needed using up and I wanted a treat for a picnic … so I thought I’d have a go at making a sweet version. It’s delicious! Particularly warm out of the oven and covered in butter! It really reminds me of malt loaf. Now let’s see if I can remember what I put in it …
- 2 cups ground almonds
- 3/4 cup psyllium husk
- 4 linseed eggs (see below)
- 1 tbsp gluten-free baking powder
- 1/4 tsp salt
- 1/4 cup cacao powder
- 1/4 cup desiccated coconut
- 1tbsp ground cinnamon
- a handful of raisins
- a handful of walnuts
- 1/4 cup coconut oil
- 1/2 cup warm water
You could swap the spices, dried fruit and nuts for any you fancy.
Here’s how to make one linseed egg: (I use a Nutribullet – any grinder/blender would do)
- 1tbsp whole linseeds (brown or golden)
- 4tbsp cold water
Soak the linseeds in the water for at least an hour (or until gloopy). Blend until a smoothish (very gloopy) paste. This has the same sticking and binding properties of an egg (at a fraction of the cost and with different nutrition).
Here’s how to make the loaf:
Put all the dry ingredients in a large bowl and mix well. Add the linseed eggs, melted coconut oil and warm water. Mix well and press into an oiled loaf tin. Bake at 160C for 30-45 minutes – or until it sounds hollow when tapped. Place on a rack to cool (optional!).
These loaves freeze and toast really well.
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