Smart Eaters
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"No Grain" Bread / Cake

This recipe is your starting point for all sorts of great bread and cake variations suitable for the following diet types:

Gluten-free / Celiac / Diabetic* / Paleo(ish)** / Primal / Ancestral / Caveman / Stoneage / GAPS

* Not all sweetener optons below are equally suitable for diabetics.
**Some Paleo die-hards consider dairy "non-Paleo" and harmful (let's leave that one alone for now, shall we).  For our part, we like to try to simplify the complex so we tend to reserve the term "Paleo" to mean no dairy and "Primal" or "Caveman" or "Stoneage" diets etc. to mean "no-grain / no legume" eating but including the dairy ...)

 

Unsweetend this makes a tasty and substantial bread.   Sweetened it can be the basis of a madeira like cake, chocolate cake, fruit cake etc. 

What:

  • Ground almonds, (approx 300g per small loaf)
  • Kefir, buttermilk or yoghurt (approx. 1/2 cup)
  • Eggs, 3, (1 per 100g of almonds), preferably organic
  • Butter, approx 1/2 cup or 3 oz.s

Extras for some savoury variations:(all below are optional)

  • Fennel seeds, a small handful
  • Sun dried tomatoes,  chopped, a handful
  • Olives, deseeded and chopped
  • Bacon bits,  lightly pre-cooked
  • Onions, lightly cooked/dried, chopped
    etc.

Options for sweetening (Your choice: based on preference / blood sugar issues or not)

  • Stevia extract, a few drops, to taste
  • Xylitol, a couple of tablespoons, to taste
  • Agave syrup, to taste
  • Dried fruit puree, purists' choice: GAPS friendly.  (Blitz some dates / figs / apricots / mango etc,(you choose) in a food processor with/without a knob of butter to make a purée)
  • Honey, another GAPS friendly option

Variations for sweet cake versions

  • Cocoa, a replace a little of the almonds with 1-1.5 tablespoons
  • Lemon zest, add the zest of 2 lemons and maybe a wee squeeze of juice
  • Pineapple pieces, cherries etc.

How:

Mix the ground almonds with the yogurt or kefir etc. to form a stiffish "dough".  Add the softened butter and then the eggs, one by one.  The precise texture isn't critical for this one (it won't be rising!) but you're aiming for a thickish pastey consistency, not a wet slop! Keep the mix as dry as you can with the "dough" still moving in response to your beating.

Pack the dough into a standard 1lb loaf tin or silicone equivalent and spread level.  With these quantities your bread will not come up to the top of the tin.  This is as it should be!

The use of the yoghurt makes the bread/cake relatively light for an almond based bread.  If you can bother, seperating the eggs and adding the yolks only followed by beaten whites folded in makes the thing still a touch more light.  (We don't bother; we're already grey haired ... )

Best bake at around 150C (fan oven).  Start checking at around 50 minutes.  (Stick a wooden cocktail stick into the center of the loaf and if it comes out with no stickiness, it's all done! )

Suggested favorite variations: 

  • Savoury: fennel seed
  • Sweetened: with dried apricot puree, lemon zest with/without pineapple pieces