The guilt is setting in as I post this recipe… guilty because for all the years of loving Buckwheat Seed Bread I’ve made another bread that maybe, just maybe, trumps it, and if not that is definitely on a similar level to it. I feel like I’m cheating on Buckwheat Seed… enter – Walnut Almond Bread.
Ok, so a few differences between the two but each have their own triumphant nutrition and wholehearted deliciousness.
Whilst y’ole Bucky is full of seeds (name indicating just that) and is pure plants, Walnut Almond as name also suggests is pretty rich in nuts, and pulls itself into loaf form with some eggs to really amp up the protein in your slice. There’s a tonne of protein going on in this loaf and that makes it quite possibly the most protein rich, read best ever, bread you may well bake. True story.
It’s different to normal bread per se (both are) of course because there’s no wheat in it, thus no fluffiness and like Bucky it’s pretty dense. But each to their own and I am down with dense. I’m all about finding the ultimate in the slice then really going nuts (pardon the pun) on the toppings to make this meal.
And the topping options are endless, but given it is a little more dense and slightly drier than the norm go with those that are going to create the balancing act – bit of smoked trout or salmon, tomatoes and hummus, avocado (of course) with bitter greens. You know alllll the good ones!
Make this loaf stat, share some, and freeze some, it’s so good to have this kind of nutritious back up ready and waiting for you!
WALNUT ALMOND BREAD
Makes 1 loaf, 10-12 slices
GF : DF: SF
3 cups walnuts
2 cups almond meal
8 free range eggs
2 teaspoons bicarb soda
3 teaspoons apple cider vinegar
1 cup arrowroot flour
1 cup hazelnuts, roughly chopped
1 cup golden linseeds
1 cup sunflower seeds
pinch sea salt
Preheat oven to 160C and line a cm loaf tin with greaseproof paper. Blitz 2 cups walnuts in food processor, then add almond meal, eggs, bicarb, apple cider vinegar, hazelnuts, arrowroot and sea salt and blitz again until combined. Pour into a bowl and stir through remaining 1 cup walnuts, hazelnuts, linseeds and sunflower seeds. Pour into lined tin and bake for 75 minutes. Allow to cool in tin, then transfer to rack to cool completely before slicing and serving. Store refrigerated up to 1 week or slice and store in the freezer for 4 weeks.