“A loaf of bread, a jug of wine and thou”, said Omar Khayyam. I think he had it right! Only a loaf of bread in the traditional sense is largely comprised of wheat flour and yeast, two Paleo-unfriendly items.
Fear not, thanks to a lot of experimentation, this Date-Nut Loaf came to life and provides a healthy, Paleo alternative that’s protein-rich and full of fiber.
It’s the perfect loaf to enjoy as a snack, as the carbohydrate portion of a breakfast sandwich filled with Agave Spiced Sausage, or in English-style with the accompanied of freshly brewed tea.
1/2 cup walnuts
1/2 cup dates
1/2 cup coconut flour
1/2 cup coconut oil
1 shake salt
1/2 teaspoon baking soda
1/4 teaspoon vanilla essence
4 large eggs
Pre-heat the oven to 325 degrees F.
Place the walnuts and dates in a food processor and pulse for about one minute, until finely chopped.
Add all the other ingredients to the food processor and pulse for approximately 2 minutes, scraping down the sides as necessary to ensure the mixture is well blended.
Pour the mixture into a coconut oil greased bread baking dish, pressing down to smooth the mixture into a loaf shape.
Place the dish in the oven for 25 to 30 minutes, or until a skewer poked through the center of the loaf comes out clean.
Remove from the oven and let cool for at least 10 minutes before removing from the pan. Please note that due to the lightness of coconut flour, the loaf is very light and fluffy. Lift carefully to avoid crumbling, or slice while still in the bread dish. (You can also make mini loaves if you prefer to avoid the extra step of slicing).
Slice and serve immediately, plain or with grass-fed butter; or place in a dry place inside an airtight container and enjoy within four days.
That’s a Paleo loaf, plain and simple!