I have been ‘free’ of all these for over 2 months now and I feel so much better for it! For sweetness I am using Stevia, which is a natural plant sweetener. I will go back to using honey, Agave and Rapadura in a few weeks but for now I am happy without.
During this time, I noticed that one of my favourite blogs ‘Quirky Cooking’, which my friend Laura introduced me to, was creating dairy-free, grain-free and sugar-free recipes in a bid to get rid of the colds and sicknesses her family were experiencing. Her recipes are always delicious, but one of my favourites was her ‘Grain Free Sultana Spice Bread’. I like to heat it up and put some butter on it (which I make in my Tilly Thermomix – told you I was a bit dairy-free…there are some things a girl can’t live without, mainly milk in my coffee!).
So here is the recipe which is made using a Thermomix, but if you don’t have one you can easily adjust. You can find the original recipe here at Quirky Cooking.
1. Grind up in Thermomix on speed 8 for 10 seconds: 200g raw almonds
2. Add the pecans and chop on speed 5 for 6 seconds: 120g raw pecans (or use hazelnuts for a low salicylate version)
Remove the ground nuts to a bowl and set aside.
3. Place in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds:
– 60g coconut butter
– 1 apple, quartered (no need to peel)
– 5 large (or 4 very large) free range eggs
– 50g macadamia oil (or grapeseed, or other light oil)
– 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
– 3/4 tsp bicarb soda
– pinch of fine sea salt
– 1 Tblspn ground cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 50g raw honey (optional) – I left this out
4. Scrape down sides and add the ground nuts back in to the mixture, with the sultanas, and mix for a few more seconds on speed 6: 100g sultanas
5. Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it’s ready.
6. Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don’t break it. It will firm up as it cools.
Note: If you won’t use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.