Sugar-Free, Starch-Free and a bit Dairy-Free

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.

8 responses to this post.

  1. Posted by Shara on October 11, 2011 at 12:37 pm

    I bought the sugar free choc today…and Kaleb said he would like to try almond milk….I was wondering about honey…if you were using it, but you’ve answered that….you’ve done such a great job Treens….Kaleb wanted to know if Kirk has been on it too?


  2. Hey Shara 🙂 Thanks for your comment and encouragement. I am not having honey at the moment, although that is a good sugar and I will introduce honey back into foods (and coffee!) at some stage.
    Kirk has been eating what I do when I make it for him (dinners, etc), but sometimes I will make him cupcakes or Cyndi O’Meara’s sausage rolls (YUM!). He is not committed to it like I am as he doesn’t have any food allergies or hormonal problems 🙂 , but he has been making a few small changes and eating as closely to natural as possible.


  3. I love QuirkyCooking too — Jo is such a natural at what she does, and her easy way with all the alternative ingredients is so inspiring to those of us who are trying to convert to allergy free eating 🙂


  4. Posted by Mum on October 15, 2011 at 12:03 am

    Kirk is a very lucky man! He has been eating like a king since Tilly (Thermomix) moved in…making the rest of us look very shabby! xxx


  5. […] you will just need to adjust them….and it will take you longer to make. I enjoy trying her recipes and feeding them to my husband. He seems to enjoy it too Today after a big day out in Noosa, I […]


  6. […] you will just need to adjust them….and it will take you longer to make. I enjoy trying her recipes and feeding them to my husband. He seems to enjoy it too Today after a big day out in Noosa, I […]


  7. Thanks for the links! Glad you liked this recipe – and I LOVE your photo!! 🙂
    Jo xx


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