Make two 2lb (900g) loaves
Before you bombard me with comments or tweets chastising me for calling this recipe a bread let me explain why I have blogged about it during Real Bread Maker Week. I recently tried this bread at the Pure Taste pop-up restaurant. Holly Taylor, the chef behind Pure Taste, creates innovative gluten free and paleo friendly menus. So, no this isn’t a classic bread but if you are coeliac or have eschewed all grains this makes a delicious alternative.
Holly adapted this recipe from one by Ceri Jones who writes a blog called Natural Kitchen Adventures.
- 450g ripe avocado (about 3 to 5 avocados depending on size)
- 9 eggs, beaten
- 240ml olive oil
- 20 sundried tomatoes, drained of oil and finely chopped
- 240g ground almonds
- 120g ground flaxseed (preferably golden)
- 1 tbsp cream of tartar
- ½ tbsp bicarbonate of soda
- 1 tbsp of Italian dried mixed herbs
- 1 tsp of salt
- Pre-heat oven to 160°C. then grease and line two 2lb (900g) loaf tins with non-stick baking paper.
- Remove the avocado from its shell then blend until smooth using a stick blender. Stir in the eggs, olive oil and sun-dried tomatoes.
- In a large mixing bowl combine the ground almonds, ground flax, cream of tartar, bicarbonate of soda, Italian herbs and salt then stir well.
- Pour the wet ingredients into the dry, mix well and then divide the mixture equally between the two loaf tins.
- Level the top with a spatula and bake in the centre of the preheated oven for 1 hour .
- Allow to cool on a wire rack before slicing. This bread will keep for 3 days in an airtight container or can be sliced and frozen for up to a month.